36C-7 |
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S. E. BLAND1, D. Mora, D. Samuel, and R. L. Shewfelt4. (1) Food Science and Technology Dept, Univ. of Georgia, Food Science Building, Athens, GA 30602, (2) Dept. of Food Science and Technology, Univ. of Georgia, Food Science Bldg., Athens, GA 30602-7610 The Flavor Chemistry and Evaluation class took a new approach to the selection of class projects from the reality television show, "Survivor," and incorporated industry involvement. The intent of the project was to reduce or mask the vegetative notes of Cabernet Sauvignon wine with the addition of tannins. Cross-functional teams focused on different aspects of the project, merging different agendas to meet a common goal. The objective was to evaluate the effectiveness of an elimination model on the development and execution of a class project. The "Survivor" elimination method narrowed seven different project types down to one by students sequentially eliminating the least-preferred type in a series of secret ballots. A similar process selected the project topic from those nominated by the class. Upon selection of the project type of cross-functional teams, the class was divided into four teams. Each team developed objectives and timelines to fulfill their specific goals. At the close of the project, a survey was conducted to determine the effectiveness of the technique. The class chose to fortify wine with tannins. Students consulted with a former student of this class currently employed by a commercial winery who helped the class redefine their objectives to meet company objectives while supplying the wine. Students indicated that the project was directly relevant to the class, but they were frustrated in not having adequate time to deliver a well-designed project. The "Survivor" elimination method served as a great learning tool, forcing students to evaluate each proposal, reprioritize their goals, and take ownership of the project. Cross-functional teams using an actual company and a realistic problem provided students an opportunity to gain practical knowledge in a real working environment. Merging group objectives to meet the project goal was the biggest hurdle. The results developed by the class were beneficial to the wine company.
Session 36C, Education: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |