content tagged as Teaching & Learning

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Capstone courses, by definition, provide students with the opportunity to apply the knowledge and skills acquired during their program of study. These courses are generally designed to encompass not only all technical aspects of the major but also professional skills, such as leadership, team dynamics, time management, and communication. In this session, six schools will present what their students are doing in their respective capstone courses. Examples of projects and their execution as well as best practices and methods of assessment will be discussed. The role of industry partners and how they can be included to make these experiences more meaningful will also be explained.
In this session, attendees will learn the critical role that science terminology and communications play in shaping public perception of agriculture and food products and ingredients. They will understand why it is important to create terminology that accurately describes new food and agriculture technologies, beginning with research funding channels and ending with clear public communication messages that explain the benefits and safety of these new technologies.
This session will use a roundtable discussion format to (1) cover the foundational knowledge required in undergraduate sensory science curriculum, (2) uncover the professional skills needed as a sensory professional in the real world, and (3) discover the innovative visualization techniques to present sensory data. Each topic will begin with a short 10-m presentation by our three presenters, followed by a 15-m facilitated focus group discussion session where we will generate more ideas in each of the three areas. All the ideas collected from the discussion session will be written up to be submitted for a publication in the Journal of Food Science and Education.
This symposium looks at the various undergraduate and graduate programs that are offered around the world related to food science and/or one specialization in food science and examines the particularities of these programs depending on country. This symposium will gather faculty from North America, South America, Europe, and Asia.

Participants will learn about the unique approach that each program/country involved in this symposium is offering as regards the teaching of food science to undergraduate and graduate students. Ideas about how each country could strengthen the curriculum in food science could help student exchanges around the world through better knowledge of how each country is approaching food science, as well as help harmonize food science programs around the world.
This panel discussion will critically evaluate the opportunities and challenges related to educating the next generation of food scientists. This panel will discuss topics such how to make food science competitive compared to other STEM fields, how to train enough food scientists to meet the need, designing the curriculum to impart values and skills in students, training students capable of handling regulations such as those associated with FSMA, etc. The field of food science is undergoing many transformative changes. Food companies are being subjected to mergers and acquisitions; government and regulatory agencies are implementing new laws and regulations; and new technologies, such as molecular diagnostic methods, are being developed and used. These, and many more changes are likewise changing the skills and knowledge that will be required of the next generation of food scientists.

This panel discussion explores where we are today in educating and training food scientists, as well as what new knowledge and skills that educational institutions will need to provide students in the future. Attendees will hear the perspectives on this matter from internationally renowned speakers with academic, industry and government experience as to what they will be looking for in new hires, as well as strategies that will be needed to compete with other fields for the best students. Presenters will likewise explore how educational requirements may need to change to accommodate appropriately educating the next generation of food scientists.

This panel discussion is sponsored by Phi Tau Sigma, the honor society of food science and technology. This symposium is also co-sponsored by the International Division, Educational, Extension and Outreach Division and Nonthermal Processing Division of IFT.
Peer-reviewed journals rely on experts on specific topics to review manuscript submissions in their areas of expertise. Learn about the typical review process, expectations of referees, and how to write effective reviews for scientific research journals. Experienced editors and reviewers will share their tips and examples of reviews to help beginner and intermediate researchers hone their peer-reviewing skills.