11-7 |
A multi-institutional web-based undergraduate food product development course |
L. F. HOOD1, S. E. Stefanou1, J. B. Lord2, B. L. Zoumas1, and J. Hernandez-Serrano. (1) College of Agricultural Sciences, The Pennsylvania State Univ., 106 Agricultural Administration Bldg., University Park, PA 16802-2600, (2) Dept. of Food Marketing, Saint Joseph's Univ., 352 Mandeville Hall, Philadelphia, PA 19131-1395 Food processing industry leaders frequently comment that college graduates are well prepared in their respective disciplines. However, a commonly heard criticism is that these same graduates lack the blend of skills necessary to effectively address the complex issues in today's industrial world. Our objective was to create a multi-institutional interdisciplinary problem-based capstone learning experience designed to enhance career skills (critical thinking, decision making, team work, communication, etc.) in the context of industry's approach to developing and marketing new and improved food products. Agricultural business management, food marketing and food science undergraduate students from Penn State and St. Joseph's Universities were organized into cross-institutional teams. Each 5-6 person team completed an internal and a new product opportunity analysis for a major food product company. In congruence with the latter, a new product concept was created, tested and refined. A comprehensive plan for developing, evaluating and launching the new product was devised. Subsequently, the product prototype and business and marketing plans were presented to the company management team (simulated) seeking the financial resources to complete development and to launch the product. At the conclusion of the course, each team made a sell-in presentation to retail buyers and prepared a comprehensive written report for management. Each week, industry representatives made presentations on the various aspects of product development and marketing via video conferencing and the Web. Assessment of student learning, using objective instruments and pre- and post- tests, revealed a significantly enhanced understanding of all aspects of the product innovation, development and marketing processes. This investment in human capital development will ultimately enhance the capabilities of food companies to market new products and to be competitive in the global market place. The net result is a model learning system that transcends disciplines, place and time.
Session 11, Education: Food Science Education
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