29A-2 |
Integration of a web page into a food processing laboratory |
A. A. Bushway and K. T. DAVIS-DENTICI. Dept. of Food Science & Human Nutrition, Univ. of Maine, 5735 Hitchner Hall, Orono, ME 04469-5735 Not all students are on par with respect to lab methods and/or their comprehension of lab safety issues. A Food Processing Laboratory web page was created to introduce processing characteristics of various foods and address laboratory issues on the web before the actual lab period. Our objective was to present a level playing field to a laboratory of 20 students with varying skill levels, limited technical help and equipment. The web provided additional background material for non-traditional students. It also served to involve students with different learning styles by incorporating digital images of devices or protocols. In full, the Food Processing Laboratory web page provided additional resources for the entire class. Groups of 4-5 students worked as a unit on food processing methods and characteristics. The first assignment required students to access the website and link to the University’s general safety protocols, assuring their familiarity with campus safety and obliging them to try out their web skills. Progressive labs provided hands on operation of equipment, study of systems, and finally a group oral presentation on a new or modified food of their creation. Students were aware they would be graded by their group members and that there might be surprise quizzes over the subject of the day; both incentives to check the web page. Observations showed obvious ineffective group dynamics, generally one or two leaders emerged and the rest followed suit. Aside from the first web assignment, our intranet history indicated a number of students did not avail themselves of web material.
Supplemental lab materials are useful only if accessed. Observations from this semester suggest that in addition to the web site, future Food Processing Laboratory sessions would benefit from assigned groups, rotating responsibilities, and grading rubrics to foster fuller participation.
Session 29A, Education: General
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