Bundling of Food, Culinology, Nutrition and Packaging Science Cross-Training to Meet Children’s Needs Through Emerging Food and Ag Products

Course Title:

Food, Nutrition, and Packaging Sciences Collaborative Undergraduate Research: A Creative Inquiry Focusing on the Development of Healthy Food Products for Children  

Team Mentors:

Dr. Marge Condrasky, Dr. Duncan Darby, Dr. Aubrey Coffee, Alexa Weeks

 

Objectives:

  • To create a collaborative, synergistic environment for students from all majors and emphasis areas within the Food, Nutrition, and Packaging Sciences Department.

  • To establish a cohesive, replicable framework for implementing a cross-disciplinary curriculum that improves the industry readiness of graduates.

  • To promote student self-efficacy in terms of new product development skills.

  • To demonstrate the benefits of student-led, inquiry-based learning with guidance from faculty members from all areas of the FNPS Department.

 

Topic:

Development of Healthy Food Products for Children

 

Abstract:

Food, Nutrition, and Packaging Sciences Department sophomores participate in the two-part cohesive and synergistic curriculum incorporated into the already active and successful student led undergraduate research Creative Inquiry (CI) model demonstrating researched-based, hands-on education benefits students more than classroom lectures and theoretical education. The two semester program focuses on healthy children’s food product development and sustainable packaging including discussions by faculty and industry leaders, hands-on culinary demonstrations, recipe substitution exercises, and packaging fundamentals and desig

Description:

The aim of the project is in establishing a cohesive, replicable framework for implementing a cross-disciplinary curriculum that improves the industry-readiness of graduates. Food, Nutrition, and Packaging Sciences Department sophomores participate in the two-part cohesive and synergistic curriculum incorporated into the already active and successful student led undergraduate research Creative Inquiry (CI) model demonstrating researched-based, hands-on education benefits students more than classroom lectures and theoretical education. The two semester program focuses on healthy children’s food product development and sustainable packaging including discussions by faculty and industry leaders, hands-on culinary demonstrations, recipe substitution exercises, and packaging fundamentals and design. Sophomores were randomized to participate in the hands-on course (n=21) or comparison group (n=19) groups for the first of two waves beginning spring semester 2013.  The first group includes 11 nutrition; 4 packaging science and 6 food science/culinology majors. This group will continue in fall 2013, and a second group will begin in the fall of 2013 to continue through spring 2014. Comparisons are made among the students participating in the research curriculum to students in the traditional curriculum (control). Faculty and employer perspectives of the students from each of the groups are statistically compared to demonstrate overall gains given the integrated experiential learning.

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