Core Competencies in Food Science: Background Information on the Development of the IFT Education Standards

ABSTRACT: In recent years, many professional organizations have shifted their program standards and program review away from course content‐based criteria and towards outcome‐based learning measures. IFT has recently done the same with implementation of the new IFT Education Standards. These Standards, which replace the old “Minimum Standards for Food Science Programs”, were approved by the Executive Committee at their meeting in June, 2001, with implementation beginning in fall, 2001. All food science programs will now be reviewed for IFT approval against these new Standards. This article describes the process by which this change has occurred over the past few years.     

Enhancing Student Learning in Food Engineering Using Computational Fluid Dynamics Simulations

Abstract: The current generation of students coming into food science and engineering programs is very visually oriented from their early experiences. To increase their interest in learning, new and visually appealing teaching materials need to be developed. Two diverse groups of students may be identified based on their math skills. Food science students tend to find it difficult to use mathematics as a problem‐solving tool for food engineering problems. Food engineering students, on the other hand, should be challenged to use emerging mathematical tools to develop their problem‐solving skills. Therefore, the approach of this project involved the development of a curriculum to train undergraduate food engineers in the effective use of computational fluid dynamics (CFD) software to solve food engineering problems by engaging them in the creation of food engineering teaching tools. These CFD outputs were then used as innovative teaching tools for the food science students. In this paper, this concept will be illustrated by unsteady‐state heat transfer and fluid flow problems. To evaluate the efficiency of the teaching materials developed, a student focus group was asked to answer the same quiz following a conventional and CFD output aided teaching session. The assessment result showed an improved understanding of the subject after the CFD teaching session. These visual aids were excellent tools to illustrate the validity of the formulas presented in class. In addition, the new visual materials enabled a better understanding of the relationships among different process parameters. In general, this helped the food science students better appreciate the food engineering concepts that govern food processing operations.     

产业中的现代培训路径——以信息和通迅技术为工具的工作嵌入式学习

引言 21世纪演绎着人类社会从工业社会到信息社会和知识社会的极速转变,极速发展着的信息和通迅技术(ICTs)推动着经济和社会的快速发展。全球化改变了经济结构和工作世界,使其发生     

2001 IFT Education Standards: A 5-Year Perspective

ABSTRACT:  The current IFT Education Standards used to evaluate Food Science programs for IFT approval have been in place now for 5 years. Most Food Science programs in the United States (as well as some in Mexico and Canada) have been reviewed according to these standards. The transition to instruction based on assessment of student learning outcomes, in accord with these Education Standards, is well under way.
In the first round of reviews, the Committee on Higher Education (CoHE) focused mostly on the Core Competency grid, also making sure programs were writing learning outcomes and instituting meaningful assessment programs. In the 2nd round of reviews, there will be more focus on assessment of learning outcomes. CoHE would like to see that programs (administration, faculty, and students) have embraced the transition to assessment of learning outcomes and are making significant progress in aligning the curriculum with this educational format. As in the past, CoHE offers assistance to any program that would like help in making this transition.
Finally, the next revision of the IFT Education Standards is due out in 2011 (10 year cycle) and it is already time to think about what this might entail. Some thoughts and suggestions for future directions are provided.     

Consumer health services and collections for Hispanics: an introduction

Hispanics are the fastest growing minority population in the United States today. Providing health information services to Hispanic patients and their family members can be challenging because of diversity. Library staff should be familiar with the specific health care needs and sociocultural characteristics of Hispanics. This article discusses the movement toward providing culturally competent health care and identifies socioeconomic challenges and barriers to health care faced by Hispanics. Suggestions are offered for communicating with this group in the reference setting, and a selective bibliography of Internet consumer health resources available in both Spanish and English is provided.