A problem-based interdisciplinary capstone learning experience designed to enhance career skills (critical thinking, decision making, team work, communication, etc.) in the context of industry's approach to developing new and improved food products.
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.
Fall semesters : MW 1:25-3:20
Schedule Numbers:
AgEc 440: 829815
FdSc 497a: 832605
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.
The first quarter of the course is devoted to facilitating team work and analyzing an industrial food product development case study. Students are organized into 4-5 person teams. Each team examines a new product opportunity and prepares a comprehensive plan for developing the product. Written and oral reports are made to the class (simulating management) and/or food industry professionals. In addition, each team studies a decision case based on an industry food product development problem. Role playing is encouraged.
Computer-based learning technologies and the World Wide Web are used in a variety of ways.
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.