Food, Biological and Ecological Engineering, BSFABE

Program Educational Objectives

Food, Biological and Ecological Engineering graduates are always striving to serve society and to improve our environment. The program leading to a B.S. degree in Food, Agricultural and Biological Engineering at The Ohio State University guides, nurtures, and informs students to become alumni who:

1. will engage in engineering careers in industry, academia, government, and other organizations and/or enroll in advanced degrees in engineering programs or professional schools.
2. will participate in professional organizations and seek advancement in their careers.
3. will pursue professional development opportunities and become valued members of their communities.

Student Outcomes:

a. an ability to apply knowledge of mathematics, science and engineering
b. an ability to design and conduct experiments, as well as to analyze and interpret data
c. An ability to design a system, component, or process to meet desired needs within realistic constraints such as economic, environmental, social, political, ethical, health and safety, manufacturability, and sustainability
d. an ability to function on multi-disciplinary teams
e. an ability to identify, formulate, and solve engineering problems
f. an understanding of professional and ethical responsibility
g. an ability to communicate effectively
h. the broad education necessary to understand the impact of engineering solutions in global and societal context
i. a recognition of the needs for, and an ability to engage in life-long learning
j. a knowledge of contemporary issues
k. an ability to use the techniques, skills, and modern engineering tools necessary for engineering practice

Student enrollment and graduation data:

For more information, visit the Food, Agricultural and Biological Engineering major page.