The graduates of the program must have the following competence:

1. Demonstrate correct ethics in accordance with food science and nutrition professions, and take responsibilities for assigned tasks
2. Analyze the situation and problems in food and nutrition at national and/or international levels by integrating knowledge in food science for nutrition to prevent and reduce the risk, and solve the nutrition problems
3. Develop, adapt and implement research methodologies to extend knowledge and skill in food science for nutrition by conducting research on foods and food products for health
4. Demonstrate characteristics of leadership, interpersonal, intercultural, and teamwork in working
5. Communicate and use information technology effectively for acquiring and disseminating food science for nutrition knowledge to international scientific community