67A-1 |
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S. DOORES, Dept. of Food Science, Pennsylvania State Univ., 107-B Borland Lab., University Park, PA 16802 Communication skill development is extremely important in today’s society. Furthermore, the ability to express thoughts in a clear, concise manner is critical in the business world. Seminar courses are often used to provide the venue for learning public speaking skills, but content is often overlooked in favor of the mechanics of speaking. Penn State’s Food Science 490, a one-credit seminar course, combines mechanics with content by exploring controversial scientific issues in a debate-type format. Students choose issues from a prepared list of “hot topics” gleaned from newspaper articles, Food Technology, regulatory agencies, etc. The list includes a brief explanation of the topic and reference to an article or web site as an initial source of pertinent information. Four students debate each topic – two representing the pro side and two, the con side for a total of 10 minutes per side. Prior to the presentation, students prepare an outline of the salient points with appropriate reference material for the instructor’s review followed by distribution of an abstract to the class containing a statement of the issue and scientific underpinnings of their position on the subject. Scientific information is emphasized, however, public perception of the topic can also be included in the presentation. The use of visual material is encouraged, usually as a power point presentation. A 20-30 minute question and answer period follows the formal presentation. Students vote as to which team wins the debate from scientific and presentation standpoints. As a result of this class, students improve their ability to assess critically and scientifically issues relevant to society and the industry and present their findings succinctly. The use of a two-member team improves working with peers. Depending upon the topics chosen, this course could be offered at any college level and would be an excellent way to introduce first and second year students to food industry-related issues not covered in other courses.
Session 67A, Education: General
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