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Joyner, Helen S. – Journal of Food Science Education, 2016
The increased interest in program- and university-level assessment over the past few decades has led to increased faculty involvement in developing program learning outcomes and performing program assessment activities. Depending on the level of support and encouragement faculty receive from administration and other entities, they may support or…
Descriptors: College Faculty, Teacher Attitudes, Curriculum Evaluation, Concept Mapping
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Joyner-Melito, Helen S. – Journal of Food Science Education, 2016
Over the past several decades, there has been increasing interest in program- and university-level assessment and aligning learning outcomes to program content. Curriculum mapping is a tool that creates a visual map of all courses in the curriculum and how they relate to curriculum learning outcomes. Assessment tools/activities are often included…
Descriptors: Institutional Cooperation, Alignment (Education), Curriculum Development, Undergraduate Study
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Joyner, Helen S.; Smith, Denise – Journal of Food Science Education, 2015
The current face of the dairy manufacturing industry has changed from its traditional conception. Industry emphasis is moving away from traditional dairy products, such as fluid milk, ice cream, and butter, and moving toward yogurts, dairy beverages, and value-added products incorporating ingredients derived from milk and whey. However, many…
Descriptors: Manufacturing Industry, Curriculum, Delphi Technique, Surveys
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Bohlscheid, Jeffri; Clark, Stephanie – Journal of Food Science Education, 2012
Fifty-eight recent graduates (1998-2008) from the joint Washington State University (WSU) and University of Idaho (UI) BiState School of Food Science program and 27 of their employers participated in a survey assessing learning outcomes based on the 2001 Institute of Food Technologists (IFT) core competencies for undergraduate food science…
Descriptors: Foods Instruction, College Graduates, Employment, Readiness
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Bohlscheid, Jeffri C.; Davis, John C. – Journal of Food Science Education, 2012
Constructivist-based inquiry instruction has been popularized for several decades in primary- and secondary-science education, with overwhelmingly positive results across all sciences. Importantly, higher education faculties have begun to embrace inquiry instruction in many subject areas. In fact, a growing body of literature illustrates the…
Descriptors: College Students, Student Attitudes, Preferences, Teaching Methods
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Clark, Stephanie; McCurdy, Alan; Roy, Sharon; Smith, Denise – Journal of Food Science Education, 2006
Thirty-two recent graduates from the joint food science program of Washington State Univ. (WSU) and The Univ. of Idaho (UI) and 12 of their employers participated in a survey study to assess food science program outcomes. The objective of this study was to assess the joint curriculum in its ability to prepare undergraduate students for critical…
Descriptors: Foods Instruction, Science Education, Cooperative Programs, College Programs
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Chaiyapechara, S.; Dong, F. M. – Journal of Food Science Education, 2004
A science content course in food chemistry was offered as a 4-day summer workshop from 1999 to 2001 to 4th grade school teachers in the Seattle School District. The objectives of the workshop were to increase the teachers' knowledge of food science, to perform simple experiments that could be used in the 4th grade classroom, and to help the…
Descriptors: Scientific Methodology, Chemistry, Grade 4, Elementary School Teachers