Introduction of Molecular Methods into a Food Microbiology Curriculum

Maintaining current, relevant curriculum in undergraduate Food Microbiology courses is essential for training future experts in food quality and safety. Having an understanding of the fundamental techniques (for example, polymerase chain reaction [PCR]) that are used in the food industry and regulatory agencies is critical for students entering the workforce. The purpose of this study was to assess the efficacy of integrating molecular methods into an undergraduate Food Microbiology course in both lecture and laboratory settings. Modules on PCR and pulsed‐field gel electrophoresis (PFGE), both of which are currently used by government agencies and the food industry to investigate the presence and persistence of foodborne pathogens, were developed, introduced, and evaluated among 269 students over 4 y. Multiple teaching and learning styles were incorporated through (i) traditional lecture format on the basics of PCR and PFGE; (ii) hands‐on group activities to build upon the lecture instruction; (iii) performing PCR and PFGE in the laboratory; and (iv) group discussions to analyze results from laboratory exercises. Pre‐ and postinstruction evaluations revealed significant increases in understanding and application of both methods in lecture and laboratory settings as demonstrated by 0.60 and 0.51 mean normalized gains for respective PCR and PFGE lectures and 0.50 and 0.56 mean normalized gains in respective labs. Academic year significantly impacted score improvement, potentially due to hidden factors, such as previous exposure to material and student aptitude. This study provides the platform for successful introduction of molecular techniques in an undergraduate Food Microbiology course. The guidelines and materials developed by our group are publicly available for use by other institutions.     

Incorporating a Modified Problem‐Based Learning Exercise in a Traditional Lecture and Lab‐Based Dairy Products Course

Abstract: A modified problem‐based learning (PBL) exercise was implemented in a food science Dairy Products course, which had previously been taught in the traditional lecture and laboratory format only. The first 10 wk of the course consisted of weekly lectures and laboratory exercises. During the remaining 3 wk, students were presented with a case study that described milk quality problems that could be encountered by the dairy industry. Each week, students received a set of case disclosures containing relevant information that assisted in solving the case. Students were asked to present their findings at the end of the course in the form of a written “consultant's report.” In addition, students were given a survey asking for feedback on the PBL exercise, and the usefulness of having the lectures and labs prior to the PBL experience. Eighty percent of the students found that lectures and labs provided them with sufficient background knowledge to understand and solve the PBL case, 70% found that the PBL reinforced course material covered during lecture and labs, 50% responded that PBL helped them develop new ways of reasoning about the subject matter and 65% reported that PBL taught them to think critically. Of the total students surveyed, 56% would prefer to participate in similar types of PBL exercises in the future. Incorporating PBL into traditionally taught food science courses can have a positive influence on the learning process.     

Undergraduate Laboratory Exercises Specific to Food Spoilage Microbiology

Food spoilage has an enormous economic impact, and microbial food spoilage plays a significant role in food waste and loss; subsequently, an equally significant portion of undergraduate food microbiology instruction should be dedicated to spoilage microbiology. Here, we describe a set of undergraduate microbiology laboratory exercises that focus specifically on food spoilage which were taught in 2 lab periods as part of the undergraduate food microbiology lab curriculum at Cornell University. The lab was broken down into 3 exercises. Two exercises lead students to determine the likely source of contamination in a canned salsa through (exercise 1a) plating and observation of colony morphology and (exercise 1b) determination of the thermal resistance for those isolates. The final exercise (2) involved detection of the spoilage bacterium Alicyclobacillus in apple juice. Spoiled juice demonstrations were also prepared in this exercise for students to observe sensorial changes resulting from spoilage, emphasizing that spoilage is not always visually detectable. Students were able to successfully determine the source of contamination based on the results of their laboratory findings, which they used to make recommendations for production to reduce microbial food spoilage in the canned salsa product. Based on student answers to discussion questions provided following lab exercises, participants were able to (a) identify the significance of microbial spoilage and how spoilage is principally different from food safety, (b) describe varying sensorial changes associated with microbial spoilage, and (c) employ methods and analysis to evaluate sources and type of contamination. Downloadable handouts and stepwise instructions are available as supporting information.     

Graduate teaching assistants’ perceptions of teaching competencies required for work in undergraduate science labs

ABSTRACT

Many post-secondary institutions provide training and resources to help GTAs fulfil their teaching roles. However, few programmes focus specifically on the teaching competencies required by GTAs who work with undergraduate students in laboratory settings where learning tends to be more active and inquiry based than in classroom settings. From a review of 8 GTA manuals, we identified 20 competencies and then surveyed faculty and lab coordinators (FIS) and GTAs from a Faculty of Science at a comprehensive Canadian university to identify which of those competencies are required of GTAs who work in undergraduate science labs. GTAs and FIS did not significantly differ in the competencies they view as required for GTAs to work effectively in undergraduate labs. But, when comparing the responses of GTAs and FIS to TA manuals, ‘Clearly and effectively communicates ideas and information with students’ was the only competency for which there was agreement on the level of requirement. We also examined GTAs’ self-efficacy for each of the identified competencies and found no overall relationship between self-efficacy and demographic characteristics, including experience and training. Our results can be used to inform the design of training programmes specifically for GTAs who work in undergraduate science labs, for example, programmes should provide strategies for GTAs to obtain feedback which they can use to enhance their teaching skills. The goal of this study is to improve undergraduate lab instruction in faculties of science and to enhance the teaching experience of GTAs by better preparing them for their role.     

Student learning outcomes and attitudes when biotechnology lab partners are of different academic levels

The North Carolina State University Biotechnology Program offers laboratory-intensive courses to both undergraduate and graduate students. In "Manipulation and Expression of Recombinant DNA," students are separated into undergraduate and graduate sections for the laboratory, but not the lecture, component. Evidence has shown that students prefer pairing with someone of the same academic level. However, retention of main ideas in peer learning environments has been shown to be greater when partners have dissimilar abilities. Therefore, we tested the hypothesis that there will be enhanced student learning when lab partners are of different academic levels. We found that learning outcomes were met by both levels of student, regardless of pairing. Average undergraduate grades on every assessment method increased when undergraduates were paired with graduate students. Many of the average graduate student grades also increased modestly when graduate students were paired with undergraduates. Attitudes toward working with partners dramatically shifted toward favoring working with students of different academic levels. This work suggests that offering dual-level courses in which different-level partnerships are created does not inhibit learning by students of different academic levels. This format is useful for institutions that wish to offer "boutique" courses in which student enrollment may be low, but specialized equipment and faculty expertise are needed.     

Aligning goals, assessments, and activities: an approach to teaching PCR and gel electrophoresis

Polymerase chain reaction (PCR) and gel electrophoresis have become common techniques used in undergraduate molecular and cell biology labs. Although students enjoy learning these techniques, they often cannot fully comprehend and analyze the outcomes of their experiments because of a disconnect between concepts taught in lecture and experiments done in lab. Here we report the development and implementation of novel exercises that integrate the biological concepts of DNA structure and replication with the techniques of PCR and gel electrophoresis. Learning goals were defined based on concepts taught throughout the cell biology lab course and learning objectives specific to the PCR and gel electrophoresis lab. Exercises developed to promote critical thinking and target the underlying concepts of PCR, primer design, gel analysis, and troubleshooting were incorporated into an existing lab unit based on the detection of genetically modified organisms. Evaluative assessments for each exercise were aligned with the learning goals and used to measure student learning achievements. Our analysis found that the exercises were effective in enhancing student understanding of these concepts as shown by student performance across all learning goals. The new materials were particularly helpful in acquiring relevant knowledge, fostering critical-thinking skills, and uncovering prevalent misconceptions.     

关于研究生教育中实践能力培养方式的探讨

随着社会的发展,知识的重要性越来越凸显。全国各个院校在做好本科生教育的同时,也在积极的致力于研究生教育的研究与发展。研究生教育作为高层次的学校教育,它担负着培养知识创新、技术尖端的高级人才的重任。在这个科技迅速发展,知识日新月异的时代,研究生的教育与培养关系到一个国家的竞争力和发展。国家对于高层次人才的需求导致研究生的招生规模不断扩大,也引起了人们对研究生培养问题的关注和探讨。本文从实际出发,在做好研究生理论知识培养的基础上,着重探讨研究生实践能力的培养方式,锻炼他们分析问题与解决问题的能力。结合目前多数大学的现状,提出充分利用学校现有的实验室资源和导师的项目资源,投身科研工作,于实践中培养科研能力。     

A Look at the New Electrical Engineering Laboratory Program at the Hopkins

The undergraduate electrical engineering program at The Johns Hopkins University has undergone extensive revision. The most striking revision has been in the laboratory program. Laboratory courses which are distinct from the lecture courses have been developed. These laboratory courses embrace the fields of basic and advanced electrical measurements, transducers, passive circuits, active networks, communications, microwaves, materials, computers, servomechanisms, and energy conversion. The experiments in each one of these fields are designed to give the student insight into both the basic and advanced concepts involved. The sequence of presentation of the experiments is chosen to allow the most complete coverage of a subject as possible, based on the order in which the electrical engineering lecture courses are taken. The use of laboratory manuals, notebooks, reports, and examinations has been given careful thought and some significant ideas have been evolved with regard to their use in establishing a successful laboratory course.     

A 10‐Year Review of the Food Science Summer Scholars Program: A Model for Research Training and for Recruiting Undergraduate Students into Graduate Programs and Careers in Food Science

Abstract: A pressing problem facing regulatory agencies, academia, and the food industry is a shortage of qualified food science graduates, particularly those with advanced degrees (that is, M.S. or Ph.D.). In 2000, the Cornell Institute of Food Science established the annual Food Science Summer Scholars Program as an experiential summer research program for undergraduate students with the goal of increasing the number of individuals enrolling in graduate programs in Food Science and entering careers in food science. In 2008, to explore expansion to other food science programs, the program also included 5 students placed at the Univ. of Massachusetts. Between 2000 and 2009, a total of 147 undergraduate students, representing a nationally and internationally diverse student body, have participated in the program. Sixty program participants have been recruited from nonfood science majors and 25 have been U.S. citizens representing traditionally underrepresented minorities. Forty‐five program alumni have completed graduate degrees with a food science or related major, and 56 alumni are currently pursuing graduate degrees in food science or related disciplines. Thirty program alumni are working in the food industry. The Food Science Summer Scholars Program at Cornell and the Univ. of Massachusetts has proved to be an effective program for recruiting students into graduate programs and careers in food science. Furthermore, the Summer Scholars Program at Cornell and the Univ. of Massachusetts serves as a model for the development of a cooperative multi‐institutional food science summer research program for undergraduates to further increase the supply of students for graduate study and careers in food science.     

Effects of teacher clarity and student anxiety on student outcomes

A laboratory experiment was carried out with 120 undergraduate students to examine a possible aptitude–treatment interaction between teacher clarity and student test anxiety in relation to two outcome measures, namely student achievement and student motivation, with student intelligence statistically controlled. Students completed measures of intelligence and test anxiety and were randomly assigned to high teacher clarity or low teacher clarity conditions, defined by the presence or absence of specific teaching behaviours in a videotaped lecture with content held constant across conditions. Measures of motivation and self-efficacy for learning the material were completed immediately post-treatment, then one week later participants completed an achievement test based on the material contained in the lecture and assigned homework. Results revealed significant beneficial main effects for high vs. low teacher clarity for both achievement and motivation measures, but no aptitude–treatment interaction between teacher clarity and student test anxiety.     

A Study of Rubisco through Western Blotting and Tissue Printing Techniques

We describe a laboratory exercise developed for a cell biology course for second-year undergraduate biology majors. It was designed to introduce undergraduates to the basic molecular biology techniques of Western blotting and immunodetection coupled with the technique of tissue printing in detecting the presence, relative abundance, and distribution of ribulose-1,5-bisphosphate carboxylase in various plant materials. Pre- and postlab surveys indicated significant postlab gains in student understanding of all three lab techniques and relevant lecture topics. Additional postlab survey questions on student perception of the lab modules suggested that the laboratory exercises successfully met a series of pedagogical goals set by the instructors. The combination of these techniques provided a basis for quantitative and qualitative (visual) analysis of a biologically important enzyme and can be applied or modified readily to study other proteins and biological molecules in lab exercises for an introductory cell biology course or molecular biology course.     

Presenting Food Science Effectively

While the need to present food science information effectively is viewed as a critical competency for food scientists by the Institute of Food Technologists, most food scientists may not receive adequate training in this area. Effective presentations combine both scientific content and delivery mechanisms that demonstrate presenter enthusiasm for the topic and generate audience interest. This paper provides food science presentation “best practices” based upon the results of the author's 10 y of experience teaching communication skills to 1st‐year graduate students. Topics include development of a “Presentation Inventory” that encourages presenters to consider why they are presenting, who they are presenting to, what information they plan to present, and how they plan to present the information. More specific sections of the paper address presentation introductions and conclusions, developing visual aids, responding to audience questions, flow, pacing, and time management, technological competency, and tips on how to practice a presentation. Such information should be applicable to all types of food science practitioners including undergraduate and graduate students, postdoctoral scholars, teaching and research academics, and government, industrial, and consulting food scientists. An awareness of such “best practices” among presenters of food science information can help raise the bar to improve the quality of contemporary food science presentations.     

A Simple Laboratory Exercise in Food Structure/Texture Relationships Using a Flatbed Scanner

ABSTRACT: A laboratory experiment is described that has been designed to allow students to gather meaningful structural and mechanical data with limited equipment. Images are acquired using a computer‐interfaced flatbed scanner. Although intended for bread, this approach can be applied to other food products as well. This experiment may be as broad or narrow and as complex or simple as desired. Students have the decided advantage of gathering data themselves, not merely viewing a demonstration of expensive research‐grade instrumentation. Experience with image analysis software facilitates a better understanding of quantifying structural data than can be obtained from lecture or text material. Students should become aware of the dependence a specific property, texture, on the underlying structure of food materials and gain an appreciation of the role food structure has in determining many quality parameters.     

Just a harmless website?: an experimental examination of RateMyProfessors.com’s effect on student evaluations

This set of experiments assessed the influence of RateMyProfessors.com profiles, and the perceived credibility of those profiles, on students’ evaluations of professors and retention of material. In Study 1, 302 undergraduates were randomly assigned to read positive or negative RateMyProfessors.com profiles with comments that focused on superficial or legitimate professor features. Participants then watched a lecture clip, provided professor ratings and completed a quiz on the lecture. In Study 2, 81 students who were randomly assigned to read the same RateMyProfessors.com profiles before an actual class provided credibility ratings of the information, listened to a lecture and provided professor ratings at the end. Across both experiments, one in a laboratory setting, and one in an authentic undergraduate lecture, participants gave more favourable professor ratings after reading positive evaluations from RateMyProfessors.com information. These findings establish the causal link between professor information and subsequent evaluations.     

项目教学法在食品质量与安全专业的应用

文中以项目教学法在高校食品质量与安全专业的应用研究为基础,阐述这种方法是全面提高学生综合职业素养的有效途径。通过对食品质量与安全专业课程教学设计、教学模式改革的初步探索,为项目教学法在应用型本科专业课程中广泛应用提供了参考。     

Senior Design Project Course: A Case Study

The two‐quarter Senior Design Project course given in the Computer Science and Engineering Department of Auburn University gives undergraduate students a significant computer system development experience by working on a project from proposal to prototype. Heavy emphasis is placed on team‐ and project‐management principles, team presentations, the application of standard structured development methodologies, and the generation of formal deliverables after each project phase. Project ideas are canvassed from faculty, graduate students, local industry and community, and from the students themselves. We believe that the knowledge and experience acquired by students from working in a team on a substantial project gives them an insight and perspective that is unattainable through the standard lecture paradigm. The course has received enthusiastic endorsement from industry, accrediting boards, and participating students (albeit at the end of the course!).     

Enhancing undergraduate teaching and research with a Drosophila virginizing system

Laboratory exercises using Drosophila crosses are an effective pedagogical method to complement traditional lecture and textbook presentations of genetics. Undergraduate thesis research is another common setting for using Drosophila. A significant barrier to using Drosophila for undergraduate teaching or research is the time and skill required to accurately collect virgins for use in controlled crosses. Erroneously collecting males or nonvirgin females contaminates crosses with unintended genotypes and confounds the results. Collecting adequate numbers of virgins requires large amounts of time, even for those skilled in virgin collection. I have adapted an effective method for virgin collection that eliminates these concerns and is straightforward to use in undergraduate settings. Using a heat-shock-induced, conditional lethal transgene specifically in males, male larvae can be eliminated from a culture before adults eclose. Females thus eclose in the absence of males and remain virgin, eliminating the need to laboriously score and segregate freshly eclosed females. This method is reliable, easily adaptable to any desired phenotypic marker, and readily scaleable to provide sufficient virgins for large laboratory classes or undergraduate research projects. In addition, it allows instructors lacking Drosophila expertise to use this organism as a pedagogical tool.     

Master of Professional Studies in Agriculture and Life Sciences offered through the Field of Food Science and Technology at Cornell University: A Model for the Development of a Course‐Based Graduate Degree in Food Science and Technology

The shortage of highly qualified graduates with advanced training in food science is a pressing problem facing government agencies and the food industry. This has created a need to recruit and train food scientists at the graduate level. However, most graduate level programs are research‐based and do not meet the needs of many students. The College of Agriculture and Life Sciences at Cornell Univ. has a Master of Professional Studies Program in Agriculture and Life Sciences (MPS‐ALS), which is offered through the Field of Food Science and Technology (FFST), as an alternative to research‐based masters and doctoral degrees. Although the MPS‐ALS program began in the 1970s, the FFST did not take an active role in recruiting students or tracking alumni until 2000. From 2000 to 2013, a total of 56 students, representing an internationally and academically diverse student body, have received MPS‐ALS degrees through the FFST. In May and August 2013, alumni were asked, via e‐mail, to complete an online survey to assess the long‐term impact of the MPS‐ALS program on their career success. The results of the survey indicate that the MPS‐ALS program at Cornell Univ. is a strong program that attracts excellent candidates from a variety of undergraduate fields. Program alumni have been very successful in obtaining full‐time employment, graduate positions and internships, and are highly satisfied with the program. The MPS‐ALS offered through the FFST at Cornell Univ. is a model for the development of course‐based graduate programs that seek to increase the supply of and meet the demand for trained professionals in food science.