Charging to the End: Course Activities for Semester-Long Student Engagement in an Undergraduate Product Development Capstone Course

Q2 Social Sciences Journal of Food Science Education Pub Date : 2018-06-21 DOI:10.1111/1541-4329.12138

Melissa Wang, Dawn M. Bohn

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引用次数: 7

Abstract

Setting instructional goals to drive student engagement in the classroom is essential, as research has shown that improved student engagement in a course will affect student success, as well as the development of key personal and professional skills. Student engagement is a multifaceted concept with multiple perspectives. In focusing on the behavioral perspective of student engagement, various effective teaching practices can be implemented to encourage engagement in a diverse study body. Utilizing validated tools, such as the Natl. Survey of Student Engagement (NSSE) Engagement Themes and Indicators, can ease the development of classroom approaches to student engagement with convenience and flexibility. Semester-long student engagement in a food science undergraduate product development capstone course was encouraged through instructional approaches styled around the NSSE Engagement Themes and Indicators. The variety of instructional approaches utilized in the capstone food science course are described in detail and discussed in relation to the NSSE Engagement Themes and Indicators with which they align.

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收费到底：本科生产品开发顶层课程中学生参与的课程活动

制定教学目标以推动学生参与课堂是至关重要的，因为研究表明，提高学生对课程的参与度将影响学生的成功，以及关键个人和专业技能的发展。学生参与是一个具有多个视角的多面概念。在关注学生参与的行为视角时，可以实施各种有效的教学实践来鼓励在多样化的学习主体中的参与。利用经过验证的工具，如Natl。学生参与调查(NSSE)的参与主题和指标，可以方便和灵活地促进学生参与的课堂方法的发展。通过围绕NSSE参与主题和指标的教学方法，鼓励学生参与食品科学本科产品开发顶点课程。在顶点食品科学课程中使用的各种教学方法被详细描述，并与NSSE参与主题和指标进行了讨论。

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Journal of Food Science Education EDUCATION, SCIENTIFIC DISCIPLINES-

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期刊介绍： The Institute of Food Technologists (IFT) publishes the Journal of Food Science Education (JFSE) to serve the interest of its members in the field of food science education at all levels. The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for "teachers" (individuals who facilitate, mentor, or instruct) and "students" (individuals who are the focus of learning efforts).

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