Brief Course Description

A problem-based, capstone learning experience designed to further develop critical thinking,
problem solving, team decision making, communication skills in the context of industry's
approach to developing new and improved food products.


Prerequisites:

Undergraduates, at least 7th semester standing (5th and 6th semester students may enroll with
permission of one of the three faculty listed below) no course requirements.

When does it meet?

Fall semester 2000: MW 1:25-3:20

Credits: 3

Schedule Numbers:

Fd Sci 497A--693330
Ag Ec 497A--693249


Grading

The course grade will be based on class attendance/participation and presentations. Each presentation
will be evaluated for content, quality (written and verbal) and originality.


Goals

a) To comprehend the fundamental principles, generalizations and theories of product development; b)
to understand the specific skills, competencies and points of view needed by product development
professionals; c) to appreciate the interdependencies of finance, formulation, marketing, packaging,
process engineering, production and quality assurance in the development of food products; d) to
understand how food company managers gain knowledge about the process for developing food
products; e) to develop the skills necessary to be a contributing member of a team; f) to enhance oral
and written communication skills; g) to analyze ill-defined problems and develop strategies to resolve
them.

Expectations of Students:

Students are evaluated and the course grade assigned based on: written and oral reports (progress,
subject matter, fiscal, etc.), class attendance and participation, peer evaluation of team participation,
mentor assessment, and utilization/quality of computer conferencing. A student's grade is based on
their individual and team performance, weighted 50% for each.


Objectives:

Learning

A. Familiarize food system professionals with the rationale for, complexities/intricacies of, and team
approach to developing new and improved products in the food industry.
B. Enhance critical thinking, problem solving, team building and communication skills.

Program

C. Develop an interdisciplinary-interorganizational team approach to teaching and learning.
D. Reach out to food system professionals via distance learning.
E. Enchance collaboration in the learning enterprise among land grant colleges of agriculture.