| 1 | To teach students the sensory properties of foods and to make them understand their applications. |
| 2 | To produce new products by giving the properties of nutrients and using nutritional elements. |
| 3 | To ensure that they follow current issues such as all published articles, theses and discussions on food chemistry and analysis. |
| 4 | Ability to perform food chemistry and analysis in a laboratory environment |
| 5 | To be able to produce fermented foods related to meat, milk, grain and fruit groups |