Assessment of the Joint Food Science Curriculum of Washington State University and the University of Idaho by Graduates and Their Employers

ABSTRACT: Thirty-two recent graduates from the joint food science program of Washington State Univ. (WSU) and The Univ. of Idaho (UI) and 12 of their employers participated in a survey study to assess food science program outcomes. The objective of this study was to assess the joint curriculum in its ability to prepare undergraduate students for critical thinking, problem solving, and technical competence in the food industry. Two survey tools, 1 for graduates and 1 for their employers, were designed to assess job preparedness and the skill set attained by food science program graduates. Graduates of the joint food science program generally indicated satisfaction with their food science education and suggested that they were adequately prepared for their jobs. Both students and employers indicated that most of the identified Success Skills are used daily on the job, and that graduates were well prepared with Success Skills. Graduates and employers reported adequate preparation in Food Processing and Engineering competence. Some significant differences ( P < 0.05) were found in perceived and assessed competence. Specifically, while student indicated that they were well prepared with Food Chemistry and Analysis, Food Safety and Microbiology, and Applied Food Science competence, employers indicated only adequate preparation in Food Chemistry and Analysis, and Applied Food Science competence, but poor preparation in Food Safety and Microbiology competence. The findings suggest that students should be given opportunities for self-evaluation in undergraduate courses. Because the survey models are based on Institute of Food Technologists requirements, it is expected that the surveys can be readily adopted by other institutions to assess student learning and program effectiveness.     

Relative Importance of the Institute of Food Technologists (IFT) Core Competencies—A Case Study Survey

ABSTRACT: Nearly 90% of graduating seniors from the Food Science program at Purdue University gain employment in the food industry. Ensuring the program is meeting employers' needs is one mission of our curriculum committee with input from an Industrial Advisory Board (IAB). In light of the recent outcomes-based assessment requirements outlined by IFT, feedback from our IAB members regarding the relative importance of the core competencies was needed. The objective of this study was to survey the IAB members regarding relative importance of each of the 46 core competencies. Each competency was ranked using a Likert scale from 1 = not important to 5 = very important. Statistical analysis was conducted using the Mann-Whitney nonparametric test. Significant differences (P = 0.05) were found between several of the five content categories with Success Skills scoring highest (4.35 out of 5) on relative importance followed by Applied Food Science Knowledge (4.02 out of 5). Also, significant differences (P = 0.05) were found between competencies within each content category. Overall, the results suggest that the 46 core competencies should not be given the same instructional weight within a curriculum. One option for addressing the variation in importance could be to include some planned redundancy within the curriculum for those core competencies that were ranked the highest. In addition, part of the outcomes-based assessment process should include measures of the level of competency being achieved by graduates. By considering relative importance and competency achieved by graduates, important areas for improvement can be identified.     

A Two-Pronged Approach to Promote Food Science in U.S. High Schools

ABSTRACT:  The Institute of Food Technologists (IFT), the IFT Foundation, and Discovery Education partnered to create and distribute food science information to science department and school counselor chairs in all 18000 U.S. high schools in January 2006. Two multimedia "kits" were generated for teachers and counselors, each consisting of DVDs with food science technical or career information, respectively, and a call to action to visit a newly created web microsite. To support and promote the program, IFT initiated a "Food Science Ambassador" program, where IFT member food scientists complete a brief survey indicating their interest in speaking with or visiting teachers, students, and counselors to discuss the field of food science or give a demonstration. IFT, through the career guidance committee, exhibited and conducted workshops at the National Science Teachers Association regional and national conferences, and coordinated a "Train the Trainer" program at the IFT Annual Meeting in Florida for local area science teachers and Food Science Ambassadors. Survey results from kit recipients were overwhelmingly positive, with over 97% of the respondents indicating that they intend to use the materials. The microsite developed for this program received over 18000 unique visits in the first 6 mo, and traffic to the IFT Teacher Resources web page increased. In the first 6 mo of its availability, nearly 250 IFT members have signed up to be Food Science Ambassadors. Long-term metrics for success are in place and continue to be monitored.     

Institute of Food Technologists (IFT) Education Division Competition 2012 Winner‐Bittersweet: Understanding and Improving the Taste of Artificial Sweeteners

Abstract: One of the core competencies in the Institute of Food Technologists (IFT) education standards is for students to achieve competency in communication skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information, but also be able to ``communicate technical information to a nontechnical audience.'' The Education Division of IFT sponsors a writing competition for undergraduate students to bring attention to and promote the development of communication skills. It has been shown that employees/entry‐level scientists who can communicate technical and nontechnical concepts succinctly will be in a better position to achieve management status after entering the work force. Monetary prizes are awarded to the authors of the top three papers. A revised version of the winning entry is published in the Journal of Food Science Education for dissemination to a world‐wide audience.     

Institute of Food Technologists (IFT) Education Division Competition 2013 Winner‐A Consumer's Guide to Probiotics: A Glimpse into the Big Picture of a Microscopic World

One of the core competencies in the Institute of Food Technologists (IFT) education standards is for students to achieve competency in communication skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information, but also be able to “communicate technical information to a nontechnical audience.” The Education Division of IFT sponsors a writing competition for undergraduate students to bring attention to and promote the development of communication skills. It has been shown that employees/entry‐level scientists who can communicate technical and nontechnical concepts succinctly will be in a better position to achieve management status after entering the work force. Monetary prizes are awarded to the authors of the top three papers. A revised version of the winning entry is published in the Journal of Food Science Education for dissemination to a world‐wide audience.     

VOCATIONAL PREPARATION: HUMAN RESOURCE DEVELOPMENT SPECIALISTS’ ASSESSMENT

This study investigated the perceptions of Human Resource Development (HRD) Specialists regarding the preparation of Illinois community college vocational/ technical program graduates. Two hundred and forty‐five respondents answered a mail questionnaire concerning the technical, human relations, problem solving and basic skills of program graduates. The graduates were employed in Nursing and Allied Health, Industrial Technology, Secretarial and Clerical, Agriculture, Marketing and Management, Accounting and Data Processing, and Social and Public Services. The perceptions of these HRD Specialists toward community college program graduates are positive. Graduates of Nursing and Allied Health programs were consistently rated higher than graduates of other programs. Overall, graduates were ranked highest on human relations skills and lowest on problem solving skills. Finally, implications for practice included suggestions for involving HRD Specialists in community college vocational programs.     

Using Academic Journals to Help Students Learn Subject Matter Content, Develop and Practice Critical Reasoning Skills, and Reflect on Personal Values in Food Science and Human Nutrition Classes

ABSTRACT:  It has been reported that students learn best when they use a wide variety of techniques to understand the information of the discipline, be it visual, auditory, discussion with others, metacognition, hands-on activities, or writing about the subject. We report in this article the use of academic journals not only as an aid for students to learn about content knowledge needed in an Experimental Foods course, but also as a way to have students think about and reflect on their own personal values. The topics of these journal entries cover several of the core competencies in the Institute of Food Technologists (IFT) Undergraduate Education Standards for Degrees in Food Science. These are basic principles of food science, as well as address several "Success Skills" (written communication, critical thinking, professionalism, life-long learning, interaction skills, and organizational skills). While there are no quantitative "measurements" of gains in learning, comments from the students indicate that learning took place, critical reasoning occurred, and personal values were analyzed. A guideline for writing and grading academic journals and a simple rubric for scoring the quality of the writing are included.     

3D Food Printing: A Taste of the Future

One of the core competencies in the Institute of Food Technologists (IFT) education standards is for students to achieve competency in communication skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information, but also be able to “communicate technical information to a nontechnical audience.” The Education, Extension and Outreach Division of IFT sponsors a writing competition for undergraduate students to bring attention to and promote the development of communication skills. It has been shown that employees/entry‐level scientists who can communicate technical and nontechnical concepts succinctly will be in a better position to achieve management status after entering the work force. Monetary prizes are awarded to the authors of the top 3 papers. A revised version of the winning entry is published in the Journal of Food Science Education for dissemination to a worldwide audience.     

Institute of Food Technologists (IFT) Education Division Competition 2010 Winner: The Organic Price Tag

Abstract: One of the core competencies in the Institute of Food Technologists (IFT) Education standards is for students to achieve competency in communication skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information, but also be able to “communicate technical information to a nontechnical audience.” The Education Division of IFT sponsors a writing competition for undergraduate students to bring attention to and promote the development of communication skills. It has been shown that employees/entry‐level scientists who can communicate technical and nontechnical concepts succinctly will be in a better position to achieve management status after entering the work force. Monetary prizes are awarded to the authors of the top three papers. A revised version of the winning entry is published in the Journal of Food Science Education for dissemination to a world‐wide audience.     

Institute of Food Technologists (IFT) Education Division Competition 2011 Winner—Cocoa Powders: Are They All Created Equal?

Abstract: One of the core competencies in the Institute of Food Technologists (IFT) education standards is for students to achieve competency in communication skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information, but also be able to “communicate technical information to a nontechnical audience.” The Education Division of IFT sponsors a writing competition for undergraduate students to bring attention to and promote the development of communication skills. It has been shown that employees/entry‐level scientists who can communicate technical and nontechnical concepts succinctly will be in a better position to achieve management status after entering the work force. Monetary prizes are awarded to the authors of the top three papers. A revised version of the winning entry is published in the Journal of Food Science Education for dissemination to a world‐wide audience.     

Using conjoint analysis to estimate employers preferences for key competencies of master level Dutch graduates entering the public health field

This paper uses an experimental design to estimate preferences of employers for key competencies during the transition from initial education to the labor market. The study is restricted to employers of entry-level academic graduates entering public health organizations in the Netherlands. Given the changing and complex demands in public health, we study the relative importance of generic and field-specific competencies during the transition from education to the public health field. A self-explicated approach and a choice-based conjoint analysis were used to elicit preferences of employers for key competencies. The results show that employers value generic competencies relatively higher than field-specific competencies for master level graduates entering the public health field. The results are relevant for the adjustment of training in public health. Universities should continue to train master level graduates in public health with high-level cognitive skills.     

1 + 1 = 3…Synbiotics: Combining the Power of Pre‐ and Probiotics

ABSTRACT: One of the core competencies in the IFT Education standards for students is to achieve competency in communications skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information but also be able to “communicate technical information to a nontechnical audience.” The Education Division of IFT sponsors an annual writing competition for undergraduate students to bring attention to and promote the development of communication skills. The short essays can be on any technical subject or latest development in the food science and technology field that may be important to the consumer. The article must be written in a nontechnical language such that someone reading a local newspaper could also understand it. Due date for submissions is typically the 1st week in June every year. More information on eligibility, rules, submission, and judging criteria will be posted on IFT's Education Division website. Monetary prizes are awarded to the authors of the top 3 articles, and the winning entry is published in the Journal of Food Science Education (JFSE) each year. JFSE is pleased to publish this year's winning entry submitted by Mary Scourboutakos from the Univ. of Toronto.     

What Competencies Do Sub-Baccalaureate Degrees Teach? Retrospective Reports from College Graduates

Sub-baccalaureate degrees represent a growing and distinctive sector of American higher education. However, policymakers and community colleges lack a clear understanding of the specific competencies learned in these programs that are useful in graduates’ careers. In particular, they overlook non-academic skills. This study uses qualitative interviews with sub-baccalaureate degree alumni (n = 98) to elucidate graduates’ perspectives on the range of competencies learned in sub-baccalaureate degree programs. Graduates reported learning several competencies that remained salient in the long term: cognitive processes and strategies, content knowledge, work ethic, self-efficacy, teamwork, and professional skills. In addition, this study analyzes whether disadvantaged students were more likely to report learning certain competencies. By describing a fuller range of valuable non-academic competencies, as well as how different student populations may vary in learning these competencies, this study contributes to a better understanding of sub-baccalaureate degrees’ value. These findings also provide insight for community college faculty, administrators, and/or policymakers seeking to build sub-baccalaureate programs that better prepare students for career success.     

Curriculum Mapping: A Method to Assess and Refine Undergraduate Degree Programs

Over the past several decades, there has been increasing interest in program‐ and university‐level assessment and aligning learning outcomes to program content. Curriculum mapping is a tool that creates a visual map of all courses in the curriculum and how they relate to curriculum learning outcomes. Assessment tools/activities are often included in the curriculum map. The School of Food Science, a joint program between the Washington State Univ. and the Univ. of Idaho, recently completed a curriculum mapping and assessment exercise. The goal of this exercise was to determine the alignment of the undergraduate curriculum with program learning outcomes and the degree of student mastery of these outcomes. Curriculum learning outcomes were revised from existing learning outcomes to better align with university learning outcomes and the IFT Core Competencies. All undergraduate courses were mapped to the IFT Core Competencies, and several competencies were assessed to determine student mastery. The mapping and assessment activities revealed potential gaps and redundancies in course content, as well as student ability to meet standards for competency. The results of the mapping and assessment exercises will be used to refine the content delivered to undergraduate students in the School of Food Science, with the overall goal of increasing the quality of the education provided to these students and helping them to be more prepared for a successful career in food science.     

Is Green Tea Really Good for You?

ABSTRACT:  One of the core competencies in the IFT Education standards is for students to achieve competency in communications skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information but also be able to "communicate technical information to a non-technical audience." The Education Division of IFT sponsors an annual writing competition for undergraduate students to bring attention to and promote the development of communication skills. The short essays can be on any technical subject or latest development in the food science and technology field that may be important to the consumer. The article must be written in nontechnical language such that someone reading a local newspaper could understand it. Due date for submissions is typically the first week in June. More information on eligibility, rules, submission, and judging criteria will be posted on IFT's Education Division website. Monetary prizes are awarded to the authors of the top 3 papers, and the winning entry is published in the Journal of Food Science Education (JFSE) each year. JFSE is pleased to publish this year's winning entry submitted by Stephanie Chiu from the Univ. of British Columbia.     

Irradiation: Making Produce Healthy and Safe

ABSTRACT:  One of the core competencies in the IFT education standards for students is to achieve competency in communications skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information but also be able to "communicate technical information to a nontechnical audience." The Education Division of IFT sponsors an annual writing competition for undergraduate students to bring attention to and promote the development of communication skills. The short essays can be on any technical subject or latest development in the food science and technology field that may be important to the consumer. The article must be written in a nontechnical language such that someone reading a local newspaper could also understand it. Due date for submissions is typically the 1st week in June every year. More information on eligibility, rules, submission, and judging criteria is posted on IFT's Student Association website. Monetary prizes are awarded to the authors of the top 3 articles, and the winning entry is published in the Journal of Food Science Education (JFSE) each year. JFSE is pleased to publish this year's winning entry submitted by Masooma Zahed from Chapman Univ.     

Degree classification and recent graduates’ ability: Is there any signalling effect?

Research across several countries has shown that degree classification (i.e. the final grade awarded to students successfully completing university) is an important determinant of graduates’ first destination outcome. Graduates leaving university with higher degree classifications have better employment opportunities and a higher likelihood of continuing education relative to those with lower degree classifications. This article investigates whether one of the reasons for this result is that employers and higher education institutions use degree classification as a signalling device for the ability that recent graduates may possess. Given the large number of applicants and the amount of time and resources typically required to assess their skills, employers and higher education institutions may decide to rely on this measure when forming beliefs about recent graduates’ abilities. Using data on two cohorts of recent graduates from a UK university, results suggest that an Upper Second degree classification may have a signalling role.     

Please Pass the Ketchup: Cooked Tomatoes May Do More to Prevent Cancer than Fresh

ABSTRACT:  One of the core competencies in the IFT Education standards is for students to achieve competency in communications skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information but also be able to "communicate technical information to a non-technical audience." The Education Division of IFT sponsors an annual writing competition for undergraduate students to bring attention to and promote the development of communication skills. The short essays can be on any technical subject or latest development in the food science and technology field that may be important to the consumer. The article must be written in nontechnical language such that someone reading a local newspaper could understand it. Due date for submissions is typically the first week in June. More information on eligibility, rules, submission, and judging criteria will be posted on IFT's Education Division website. Monetary prizes are awarded to the authors of the top 3 papers, and the winning entry is published in the Journal of Food Science Education (JFSE) each year. JFSE is pleased to publish this year's winning entry submitted by Judy Smith from the Univ. of Maine.     

A View of Oral Communication Activities in Food Science From the Perspective of a Communication Researcher

Food science researchers have pronounced the Institute of Food Technologists Success Skills to be the most important competency mastered by graduates entering the work force. Much of the content and outcomes of the Success Skills pertains to oral communication skills of public speaking and interpersonal and group communication. This qualitative study reports the results of an examination of oral communication activities in the classes of 9 faculty in the food science program at Iowa State Univ. The findings revealed communication activities in the classes that support the Success Skills oral communication mandates; however, the food science faculty did not explicitly teach these skills. Faculty assumed the students would acquire proficiency in oral communication through participation in disciplinary activities that required them to practice the skills. A situated communication framework cautions communication researchers to honor the oral communication traditions in other disciplines. Still, the practice of preparing students to communicate in professional contexts without formal instruction raises 2 questions from the perspective of a communication researcher: first, are students aware of the communication skills they applied in classroom activities? Second, are students able to transfer communication skills to other classes and, more importantly to professional practice, when they graduate, as a result of this approach? The discussion suggests exercises that direct students’ attention to the specific skill sets inherent in the oral communication activities in the Success Skills while enabling faculty to maintain the communication traditions of food science as they prepare students for professional practice.