{"title":"ePortfolios and Reflective Practice for Food Science Students","authors":"L. Wakeling, P. Aldred, Rachael Hains-Wesson","doi":"10.1111/1541-4329.12137","DOIUrl":"https://doi.org/10.1111/1541-4329.12137","url":null,"abstract":"","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"36 1","pages":"52-59"},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90248002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Foodborne Outbreak Challenge—Using Experiential Learning to Foster Interdisciplinary Training Among Students on Foodborne Disease Outbreak Investigations","authors":"A. White, Katherine R. Sabourin, E. Scallan","doi":"10.1111/1541-4329.12132","DOIUrl":"https://doi.org/10.1111/1541-4329.12132","url":null,"abstract":"","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"9 1","pages":"60-65"},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89398649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Helping Students Develop and Mature as Scientists","authors":"S. Schmidt","doi":"10.1111/1541-4329.12140","DOIUrl":"https://doi.org/10.1111/1541-4329.12140","url":null,"abstract":"","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"29 1","pages":"34-35"},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87812005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Introduction Assessment presents a perennial challenge for both faculty and their students. To excel on a test, students must engage in a series of complex cognitive tasks they rarely practice. To effectively measure student learning, faculty must design summative assessments to target specific knowledge and skill. Unfortunately, despite knowing and understanding the subject matter at a deep level, assessment design and test taking can go often awry for instructors and their students. It is curious that while assessment is one of the most dominant features of education at all levels, learners and their professors seldom receive direct instruction or training on research-based strategies that are proven to radically improve classroom testing. A consequence of the lack of adoption of research-based strategies for test taking and design is a misalignment between student learning and testing that has implications for the integrity of the educational process in our classrooms. The purpose of this essay is to address the misalignment between summative testing and learning and to offer recommendations for better teaching, learning, and testing. While we address classroom summative assessment only, the strategies we recommend are applicable across a variety of testing contexts, including high-stakes, standardized testing. In Part I, we analyze how testing and learning work, and offer retrieval-enhanced learning theory as a bridge to the gap in misalignment between learning and testing. In Part II, we offer four practical recommendations for introducing retrievalenhanced learning in classroom teaching. We conclude with implications for practice when student learning and testing are aligned.
{"title":"Applying the Science of Learning to Classroom Teaching: The Critical Importance of Aligning Learning with Testing","authors":"Julie A. Schell, Jennifer Porter","doi":"10.1111/1541-4329.12141","DOIUrl":"https://doi.org/10.1111/1541-4329.12141","url":null,"abstract":"Introduction Assessment presents a perennial challenge for both faculty and their students. To excel on a test, students must engage in a series of complex cognitive tasks they rarely practice. To effectively measure student learning, faculty must design summative assessments to target specific knowledge and skill. Unfortunately, despite knowing and understanding the subject matter at a deep level, assessment design and test taking can go often awry for instructors and their students. It is curious that while assessment is one of the most dominant features of education at all levels, learners and their professors seldom receive direct instruction or training on research-based strategies that are proven to radically improve classroom testing. A consequence of the lack of adoption of research-based strategies for test taking and design is a misalignment between student learning and testing that has implications for the integrity of the educational process in our classrooms. The purpose of this essay is to address the misalignment between summative testing and learning and to offer recommendations for better teaching, learning, and testing. While we address classroom summative assessment only, the strategies we recommend are applicable across a variety of testing contexts, including high-stakes, standardized testing. In Part I, we analyze how testing and learning work, and offer retrieval-enhanced learning theory as a bridge to the gap in misalignment between learning and testing. In Part II, we offer four practical recommendations for introducing retrievalenhanced learning in classroom teaching. We conclude with implications for practice when student learning and testing are aligned.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"21 1","pages":"36-41"},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82585721","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Curriculum Analysis of Food Safety Competences at Elementary and Upper-Secondary Level of Formal Education inside Food-Related Programs in Slovenia.","authors":"A. Ovca, M. Jevšnik, P. Raspor","doi":"10.1111/1541-4329.12136","DOIUrl":"https://doi.org/10.1111/1541-4329.12136","url":null,"abstract":"","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"12 1","pages":"42-51"},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72885531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Condrasky, Alexa Weeks McCay, D. Darby, J. Sharp, S. Griffin
{"title":"Research Study on an Applied Interdisciplinary Product Development Course for College Sophomores","authors":"M. Condrasky, Alexa Weeks McCay, D. Darby, J. Sharp, S. Griffin","doi":"10.1111/1541-4329.12135","DOIUrl":"https://doi.org/10.1111/1541-4329.12135","url":null,"abstract":"","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"63 1","pages":"66-71"},"PeriodicalIF":0.0,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74360874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
An “Expectation Gap” can exist between what teachers expect of their students and what effort students expect to and are willing to expend. In order to get students and teachers on the same learning page, this Gap needs remedied. One successful means of bridging the Gap is the use of Student Preceptors.
{"title":"Bridging the “Expectation Gap” Using Student Preceptors","authors":"Michael Koerner","doi":"10.1111/1541-4329.12126","DOIUrl":"https://doi.org/10.1111/1541-4329.12126","url":null,"abstract":"An “Expectation Gap” can exist between what teachers expect of their students and what effort students expect to and are willing to expend. In order to get students and teachers on the same learning page, this Gap needs remedied. One successful means of bridging the Gap is the use of Student Preceptors.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"9 1","pages":"104-106"},"PeriodicalIF":0.0,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91052189","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Fennema Lectureship: Forging a Community of Food Science Educators from Around the Globe","authors":"S. Schmidt","doi":"10.1111/1541-4329.12125","DOIUrl":"https://doi.org/10.1111/1541-4329.12125","url":null,"abstract":"","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"40 1","pages":"100-101"},"PeriodicalIF":0.0,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90756248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study addresses the development, dissemination, and assessment of a Food Safety System Management (FSSM) curriculum offered to college-aged, agribusiness students in Yerevan, Armenia. Prior to beginning the program, demographic data were collected and a paper-based pretest was administered to access the food safety knowledge, behavior, and attitude of participants (n = 29). For assessment of a skill, participants’ handwashing techniques were videotaped and scored before the program commenced. Immediately after completion of the entire curriculum, a paper-based post-test with identical questions for food safety knowledge, behavior, and attitude was administered and handwashing skills were assessed. ANOVA with repeated measures was used to evaluate significant differences (α = 0.05) for food safety knowledge using a pretest, post-test, and a 3-mo follow-up. A paired t-test was used to evaluate handwashing skills before and after the curriculum was presented. The pretest score (44.93%, ± 2.87) for food safety knowledge (n = 29) differed significantly (P <0.0001) when compared with the post-test score (73.21%, ± 3.28) and the 3-mo follow-up (n = 23) score (67.76%, ± 3.93). Participants’ (n = 9) handwashing skills prior to delivery of the FSSM curriculum differed significantly (P <0.0001), when compared to handwashing skills after completion of the curriculum. Students’ food safety attitudes and behavior assessed using a five-point Likert scale, also improved significantly as a result of the FSSM program. The 3-mo follow-up survey on food safety attitude and behavior was consistent with the post-test survey results. The information from this project may be of interest to education experts, Extension professionals, food industry personnel, or regulatory agencies, in the development and dissemination of an international food safety program.
{"title":"Development, Dissemination, and Assessment of a Food Safety Systems Management Curriculum for Agribusiness Students in Armenia","authors":"S. Pokharel, J. Marcy, A. Neilan, C. Cutter","doi":"10.1111/1541-4329.12122","DOIUrl":"https://doi.org/10.1111/1541-4329.12122","url":null,"abstract":"This study addresses the development, dissemination, and assessment of a Food Safety System Management (FSSM) curriculum offered to college-aged, agribusiness students in Yerevan, Armenia. Prior to beginning the program, demographic data were collected and a paper-based pretest was administered to access the food safety knowledge, behavior, and attitude of participants (n = 29). For assessment of a skill, participants’ handwashing techniques were videotaped and scored before the program commenced. Immediately after completion of the entire curriculum, a paper-based post-test with identical questions for food safety knowledge, behavior, and attitude was administered and handwashing skills were assessed. ANOVA with repeated measures was used to evaluate significant differences (α = 0.05) for food safety knowledge using a pretest, post-test, and a 3-mo follow-up. A paired t-test was used to evaluate handwashing skills before and after the curriculum was presented. The pretest score (44.93%, ± 2.87) for food safety knowledge (n = 29) differed significantly (P <0.0001) when compared with the post-test score (73.21%, ± 3.28) and the 3-mo follow-up (n = 23) score (67.76%, ± 3.93). Participants’ (n = 9) handwashing skills prior to delivery of the FSSM curriculum differed significantly (P <0.0001), when compared to handwashing skills after completion of the curriculum. Students’ food safety attitudes and behavior assessed using a five-point Likert scale, also improved significantly as a result of the FSSM program. The 3-mo follow-up survey on food safety attitude and behavior was consistent with the post-test survey results. The information from this project may be of interest to education experts, Extension professionals, food industry personnel, or regulatory agencies, in the development and dissemination of an international food safety program.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"40 1","pages":"107-117"},"PeriodicalIF":0.0,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87454212","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. LeGrand, Lina Yamashita, C. Trexler, Thi Lam An Vu, G. Young
Although many educators now recognize the value of problem-based learning and experiential learning, undergraduate-level food science courses that reflect these pedagogical approaches are still relatively novel, especially in East and Southeast Asia. Leveraging existing partnerships with farmers in Vietnam, a food science course for students at Nong Lam Univ. was designed and taught. The aim was to give students the opportunity to work in small groups and conduct evidence-based research with farmers, apply food science principles, and develop Success Skills, including the ability to think critically and communicate clearly. Drawing on the experience of 2 student groups, this exploratory study describes what students learned from the process of conducting research. In one group, students learned to work through and resolve the challenge of initial disagreement and misunderstanding with farmers and ultimately carried out a project that aligned with the students’ research interests and farmers’ needs. Another group of students learned to consider the financial limitations of farmers when attempting to develop solutions for problems and ultimately worked with farmers to address a different problem that was less financially taxing. It is important to note the challenges of planning and teaching a course in which instructors are not able to predict exactly what students will learn or experience. This is largely dependent on each student's prior knowledge, experiences, and interests; yet this study demonstrates the transformative potential of teaching a research-based food science course that gives students authentic opportunities to identify and address real-world challenges.
{"title":"Developing Food Science Core Competencies in Vietnam: The Role of Experience and Problem Solving in an Industry‐Based Undergraduate Research Course","authors":"K. LeGrand, Lina Yamashita, C. Trexler, Thi Lam An Vu, G. Young","doi":"10.1111/1541-4329.12123","DOIUrl":"https://doi.org/10.1111/1541-4329.12123","url":null,"abstract":"Although many educators now recognize the value of problem-based learning and experiential learning, undergraduate-level food science courses that reflect these pedagogical approaches are still relatively novel, especially in East and Southeast Asia. Leveraging existing partnerships with farmers in Vietnam, a food science course for students at Nong Lam Univ. was designed and taught. The aim was to give students the opportunity to work in small groups and conduct evidence-based research with farmers, apply food science principles, and develop Success Skills, including the ability to think critically and communicate clearly. Drawing on the experience of 2 student groups, this exploratory study describes what students learned from the process of conducting research. In one group, students learned to work through and resolve the challenge of initial disagreement and misunderstanding with farmers and ultimately carried out a project that aligned with the students’ research interests and farmers’ needs. Another group of students learned to consider the financial limitations of farmers when attempting to develop solutions for problems and ultimately worked with farmers to address a different problem that was less financially taxing. It is important to note the challenges of planning and teaching a course in which instructors are not able to predict exactly what students will learn or experience. This is largely dependent on each student's prior knowledge, experiences, and interests; yet this study demonstrates the transformative potential of teaching a research-based food science course that gives students authentic opportunities to identify and address real-world challenges.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"2 1","pages":"118-130"},"PeriodicalIF":0.0,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81297601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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