1. Able to show ethical and professional behavior in academic settings and nutrition practices (ELO 1)
  2. Able to explain the concepts of nutrition, food, biomedicine, and health sciences (ELO 2)
  3. Able to provide evidence-based nutrition care towards individual, groups, and communities under healthy and specific condition as part of interprofessional collaborative work. (ELO 3)
  4. Able to implement science and technology to perform large-scale food services (ELO 4)
  5. Able to organize evidence-based nutrition and health projects, which includes nutrition promotion and marketing, as well as disease prevention, treatment, and rehabilitation (ELO 5)