content tagged as Teaching & Learning

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Educating the Future Food Scientists Capable of Facing Evolving Regulatory and Technological Challenges in the Global Food Industry

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S501ABCD

Over the last 25 years, the food industry faced a great deal of change in food science and technology, culture, policy, and politics and has been truly “global” in its scope and impact. Also, the emergence of new foodborne hazards, along with consumer habits, preferences, and demand for convenience, nutrition, and safety of food and ingredients have resulted in increased need for understanding and navigating changing the regulatory landscape by food industry professionals. While the academic institutions have kept pace with technical training in food science and technology, the industry is experiencing a dire shortage of prospective employees: we need food scientists, technologists, and even production workers who can function adequately in changing the regulatory and technological climate. This symposium is designed to examine the current academic preparation for food science and technology graduates and discuss associated challenges and opportunities for the food industry. This symposium is sponsored by Phi Tau Sigma, the honor society of food science and technology.
Benchmarks, Hurdles, and Metrics to Compare Products and Categories: Is There a Right Way to Set a Standard for Success?

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 12:30 PM - 02:00 PM

Where: McCormick Place - S401ABC

Benchmarking is a tactic to assess how a given product matches up to competitors or standards in the marketplace. It can be used to establish sensory or business practice for the desired user experience. Benchmarking may be used to define fundamental, baseline metrics for a product, which allows for a form of performance tracking over product iterations. The benchmarking approach can be derived from a comprehensive series of quantitative studies all the way through to simple category review done in a small qualitative setting. Depending on the needs and risks, benchmarking can give the business informative design decisions to drive product design and user experience.

The goal of this curated symposium, the third in a series, is to present IFT members with a dialog between industry professionals on truths and myths behind practices that are thought to be commonly agreed upon approaches. In the case of benchmarking, knowing what the category benchmarks are for a given product may help the cross-functional team understand their strategy for product design, development and communication. There is a different point of view that the use of benchmarks that are general can hobble the same product design effort. Different disciplines in product design have varied perceptions regarding the value and approach to benchmarking. The Sensory and Consumer Sciences Division (SCSD) has selected a number of practicing professionals to discuss this area and provide understanding to both the division membership and the greater food and beverage product design and development community on the status of this area of interest.
Instructional Tools/Approaches Used to Promote Student-Centered Learning in Food Science-Related Courses

When: Tuesday, 07/17/2018 through Tuesday, 07/17/2018, 10:30 AM - 12:00 PM

Where: McCormick Place - S501ABCD

A diverse agricultural workforce with backgrounds in STEM fields, including food science, is necessary to ensure that the U.S. continues to be a global leader in agriculture. In order for undergraduate students majoring in food science to be prepared for jobs in industry, government, and academia, they must possess research and professional skills, be able to apply knowledge, and think critically to address and solve problems (Roberts et al. 2010). In order to develop a student’s ability to apply knowledge and think critically, more innovative and creative instructional tools and approaches must be developed and implemented (Jideani and Jideani 2012). There are many factors that can contribute to student conceptual understanding of course content, where the most crucial is transforming students into active learners. Briefly, active learning is defined as a process whereby students are engaged in activities such as reading, writing, discussion, or problem solving to promote critical thinking skills (i.e., analyzing, evaluating, and creating) in contrast to passively sitting and listening to a lecture. Some instructional tools/techniques that can be used to significantly increase the retention of information include: audiovisuals, demonstrations, discussions, focus groups, practice by doing, peer mentorship, and visual learning tools such as the graphic syllabus. The graphic syllabus is a novel variation of and supplement to the texted syllabus. Conventionally, the syllabus is a text document, which serves as an outline of the course of study as well as usually viewed as the stereotypical “contract” with students as an institutional requirement. The organization, as well as presentation, of the syllabus could set the pace or environment for learning. Therefore, this workshop will address how active learning in food science-related courses could be achieved through the use of a graphic syllabus as a visual learning tool and demonstrate how sensory stimulation via the 5 senses can be used to deliver selective course content discussed from the graphic syllabus in a creative way to promote critical thinking and active learning in the classroom.
A National FSMA Training, Outreach, and Education Landscape for the Produce Industry, Part II

When: Wednesday, 07/18/2018 through Wednesday, 07/18/2018, 08:30 AM - 10:00 AM

Where: McCormick Place - S502AB

Recognizing that one size doesn’t fit all when it comes to training, USDA NIFA and FDA CFSAN collaboratively established the National Food Safety Training, Education, Extension, Outreach, and Technical Assistance Program, as mandated in Section 209 of FSMA in 2015. As mandated in FSMA, this competitive grant program provides food safety training, education, extension, outreach, and technical assistance to owners and operators of farms, small food processors, and small fruit and vegetable merchant wholesalers. Grants issued through this program provide funding for a National Coordination Center (NCC) and four Regional Centers (RCs), to extend food safety education, training, and technical assistance to specific audiences.

To provide a variety of training formats shaped by product, region, size and other factors, USDA NIFA and FDA CFSAN added to the training infrastructure in 2016. USDA NIFA established the Food Safety Outreach competitive grant program (FSOP). The program has created 50 FSOP awards; 12 Multistate Education and Training Projects that support collaborations among states not necessarily located within the same regions, but having common food safety concerns, or addressing common commodities; 22 community outreach projects that support the growth and expansion of already existing food safety education and outreach programs currently offered in local communities; and 16 pilot projects that support the development of potentially high-risk and high-impact food safety education and outreach programs in local communities.

Simultaneously, FDA awarded the Local Food Producer Outreach, Education, and Training to Enhance Food Safety and FSMA Compliance Cooperative Agreement to the National Farmers Union Foundation. The Native American Tribes Outreach, Education, and Training to Enhance Food Safety and FSMA Compliance Cooperative Agreement was also awarded to the University of Arkansas at Fayetteville to support the development of training curricula and delivery, in addition to education and outreach, among local foods producers and tribes, respectively.

This work builds upon an existing foundation created by the partnerships in the USDA and FDA FSMA Alliances, the Produce Safety Alliance, the Food Safety Preventive Controls Alliance, and the Sprout Safety Alliance, which were established in 2010-2012. The FSMA Collaborative Forum, which first convened in April 2017, has provided a venue for collaboration among the training providers, including JIFSAN and NASDA.

These efforts have strategically focused on the delivery of customized training to target audiences to match the diversity of the food producers. This symposium will share the current program priority and RFA solicitation for FSOP potential applicants, work of the national produce safety training landscape, and the possibilities underway to leverage the momentum as a national best practice.