PO1A: Knowledge of mathematics, natural sciences, foundational engineering, computational operations, and subjects specific to the Food Engineering discipline; PO1B: the ability to use this knowledge in solving complex engineering problems.

PO2: The ability to identify, formulate, and analyze complex engineering problems using principles of basic sciences, mathematics, and engineering, while considering the UN Sustainable Development Goals relevant to the problem at hand.

PO3A: The ability to design creative solutions for complex engineering problems; PO3B: the ability to design complex systems, processes, devices, or products under realistic constraints and conditions to meet current and future requirements

PO4: The ability to select and use appropriate techniques, resources, and modern engineering and computing tools, including prediction and modeling, for the analysis and solution of complex engineering problems, with an awareness of their limitations

PO5: The ability to employ research methods, including conducting literature reviews, designing and conducting experiments, gathering data, and analyzing and interpreting results to investigate complex engineering problems

PO6A: Knowledge of the impacts of engineering practices on society, health and safety, the economy, sustainability, and the environment within the framework of the UN Sustainable Development Goals; PO6B: awareness of the legal consequences of engineering solutions

PO7A: Knowledge of professional engineering principles and ethical responsibility; PO7B: awareness of acting impartially without any discrimination and fostering an inclusive environment for diversity

PO8: The ability to work effectively as an individual and as a team member or leader in intra-disciplinary and multi-disciplinary teams (face-to-face, remote, or hybrid).

PO9: The ability to communicate effectively on technical matters, both orally and in writing, by taking into account the diverse characteristics of the target audience (e.g., education, language, profession).

PO10A: Knowledge of business practices such as project management and economic feasibility analysis; PO10B: awareness of entrepreneurship and innovation.

PO11: Lifelong learning skills encompassing the ability to learn independently and continuously, adapt to new and emerging technologies, and think critically regarding technological changes.

PO12: The acquisition of alternative, creative, and critical thinking skills in food engineering applications to ensure safe food production and the sustainability of quality awareness.