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Food analysis course: Development of outcomes and assessment procedures |
S. S. NIELSEN, Dept. of Food Science, Purdue Univ., 745 Agricultural Mall Dr., West Lafayette, IN 47907-2009 The 2001 IFT Undergraduate Education Standards for Degree in Food Science includes three specific outcome requirements in the core competency area of Food Analysis: 1) Understand the principles behind analytical techniques associated with food, 2) Be able to select the appropriate analytical technique when presented with a practical problem, and 3) Demonstrate practical proficiency in a food analysis laboratory. These requirements were considered in editing the 3rd edition of a Food Analysis textbook, and in developing a laboratory manual to accompany the textbook. These resources should help instructors meet the requirements by developing specific learning objectives related to the outcomes stated, and appropriate assessment tools. In addition to the formal in-class assessment tools of quizzes and exams, Food Analysis instructors can informally assess the understanding of students (individually or in groups) on case studies presented in class. These case studies can be developed with the help of industry contacts, focusing on real-life problem situations for which the solution depends on analytical methods and interpretation of results. Another valuable learning and assessment tool is a major project in which students (individually or in a team) are assigned a specific food product. The students work initially on their own, then interact with an industry contact person to identify appropriate quality control tests for that product. The students prepare a report, the summary of which is presented in class, of all tests on the raw ingredients, in-process product, and final product. The report includes the specific analytical method used for each test, and the principle of the method. Former students working in the food industry make excellent contact persons both for developing case studies and helping current students with the assigned project.
Session 35, Assessment of learning outcomes in food science
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