36C-2 |
|
C. J. BREKKE, College of Agricultural Sciences and Natural Resources, Univ. of Tennessee- Knoxville, 126 Morgan Hall, 2621 Morgan Circle, Knoxville, TN 37996-4500 and M. L. Albrecht. It is generally acknowledged that hands-on, experiential learning is important to food science students' understanding of basic and applied technology concepts. Additionally, students who undertake science research projects outside the classroom often gain instrumentation and techniques knowledge, research skills, and experience in critical thinking, providing experience, growth, self-confidence, and skills development. The objective was to establish a College Honors Research and Creative Achievements Program (HRCAP) for outstanding undergraduates, including in Food Science, instruction, research, and/or extension. A guiding document was developed by a group of College faculty members and administrators. The document included information on purpose, eligibility, application procedures, and reporting requirements. Applicants needed a GPA of 3.25 or greater (4.0 system) to participate. Applications were reviewed by a committee composed of faculty members from each College department. Applicants competed for project funding. Project advisors/mentors of funded projects received funds for their programs. Eleven applications were received from the first call for proposals, with 10 being awarded. Awardees were from four of the seven College departments. Four awardees/projects were from the Dept. of Food Science and Technology and included food safety, product development/sensory evaluation, processing, and development of an electronic nose. While conducting their project research, awardees enrolled in "Honors: Independent Project" (1 to 6 credits). The semester they presented a seminar and submitted a written research report, they enrolled in "Honors Presentation" (1 credit). Feedback from project advisors/mentors, from the awardees, and from the audience attending awardees' seminars clearly indicated the significant educational value of the HRCAP. Of the four food science students participating, all were accepted into graduate or professional schools. Establishment of the HRCAP has been successful in promoting high quality undergraduate research and has gained the support of College administration, faculty, and undergraduate students.
Session 36C, Education: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |