Tuskegee University Undergraduate Program in Food ... ... for Tuskegee University undergraduate food

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    Tuskegee University Undergraduate Program in Food Science

    Annual Review Report

    Prepared for

    The Institute of Food Technology Higher Education Review Board

    August 31, 2016

    The annual report for the 2016 Tuskegee University Undergraduate Program in Food Science is

    based on the revised 5 year program recommendations made by the HERB committee. The

    committee recommendations were: 1) Outline for the next five years a multiyear assessment plan

    for Tuskegee University undergraduate food science program to include curriculum/course learning

    outcomes (using designed rubrics to include embedded questions targeting core knowledge), methods

    of assessment, and key findings, 2) Quantify the results, 3) Detail and provide specific examples of

    one to three courses annually rather than the entire curriculum, 4) Use Bloom’s taxonomy

    terminology effectively at each level of advancement from freshman to senior year; and 5) Provide

    outcomes for an overall annual program assessment. IFT required core competencies are noted in

    attachment #8.

    The re-approval of our undergraduate curriculum in food science, 2012 for the next five years,

    included an extensive curriculum review and evaluation. A review of course offerings and their

    sequence along with the semester and times offered are consistent with the students completing the

    program in four years. Student successes are noted in attachment # 9.

    This 4th year (2015-2016 academic year) report provides an outline for the multi-year assessment

    plan and gives an in depth review of program and curriculum progress in three courses (FOSC 0410,

    FOSC 0471 & FOSC 0400) taught during this year by three different instructors.

    Five-Year Assessment Plan Outline

    Student Learning Outcomes (SLOs):

    SLOs have focused on the evaluation of core knowledge, problem solving/critical thinking and oral

    & written communication skills in respective courses in the curriculum, from freshman to senior

    year.

    Assessment methods of SLOs for each course in the department taught by various faculty include:

     Oral and written communication skills (developed rubrics): Written papers (structure, content and mechanics) and oral presentations (organization, eye contact, delivery and use

    of visual aids) as well as critical thinking, problem solving skills, etc.,

     Core Knowledge-Embedded Questions,

     Problem solving/critical thinking-Special Projects and

     Examinations and quizzes, with designed rubrics to reflect Bloom’s hierarchy, are used to

    access core-level competencies.

    The Tuskegee University Department of Food and Nutritional Sciences undergraduate Food science

    program is a four year program/curriculum that receives annual reviews regarding student learning

    outcomes. During year two (sophomore), students are assessed on basic principles of food science

    and nutrition to include the science of nutrition and an overview of basic scientific principles.

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    During year three students (juniors) are exposed to scientific principles of basic food production,

    food sensory evaluation, microbiological evaluation of food, and food process engineering

    techniques. These courses build the foundation for courses taught during their senior capstone

    year.

    Year four (seniors) embodies methodology in food analysis, food chemistry, food processing and

    several capstone courses in product research innovation & sensory evaluation of food and seminars

    in professional development. Tables 1 & 2 below provide an example of targeted outcomes that

    FNS faculty engage in annually.

    Table 1

    Activity Fall Semester Spring Semester Summer

    1 Implement plans on program and

    student learning outcomes discussed

    during summer FNS faculty retreat

    (July) for all food science core

    courses.

    Evaluate POs & SLOs

    assessment rubrics for

    the fall & spring

    semesters in May of

    each year for further

    detailed discussion at

    the FNS faculty retreat

    in July.

    Review and revise

    program & student

    learning outcomes for

    all food science

    courses at our annual

    FNS faculty retreat in

    July to be implemented

    in the fall and spring of

    a given academic year.

    2 Targeted learning outcome

    Embedded Questions to Assess Core

    Knowledge:

     Demonstrate aptitude in application of knowledge.

     Develop activities to effectively evaluate skills in

    data collection and

    interpretation.

    N/A

    3 Use external advisory (Food &

    Nutritional Sciences Advisory

    Board) to further review & evaluate

    food science curriculum. The

    FNSAB also provides internships,

    mentorships & scholarships to our

    students. FNSAB meets on the

    campus of Tuskegee University in

    the fall of the year annually.

    N/A

    Table 2

    Year Targeted Outcomes

    Sophomore

    (2nd year)

    Understanding of foundational knowledge in food:

     Chemical structure & function of nutrients

     Food components and functionality in food processing principles & emerging technologies

    Junior (3rd

    Year)

    Conceptual knowledge in understanding food safety:

     Relationship of microorganism

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     Microbiological examination of food

     Basic food production, food sensory evaluation, microbiological evaluation of food, and food process engineering techniques.

    Fourth (4th

    year)

    Apply and Synthesize principles of current theories:

     Select appropriate methods and techniques for evaluation of food components in food analysis, food chemistry, food processing and several capstone courses

    in product research innovation & sensory evaluation of food.

     Seminars in professional development.

    Five Years Multiyear Assessment Plan:

    Academic

    Year

    Course/Program

    Outcomes

    Course Status Course Objectives

    2012-2013 To use assessment

    information and key

    findings to contribute to

    long term program

    development and

    professional

    development of

    students-core

    knowledge, problem

    solving/critical thinking,

    oral and written

    communication skills

    Introduction to

    Food Science

    (FOSC 0301)

    Completed 1. To recognize the chemical,

    physical and nutritional

    characteristics of major and

    minor food components.

    2. To describe the interactions

    and functionality of food

    components in food and food

    products.

    3. To explain the principle

    understanding of technologies

    applied to the food industry to

    improve food quality, minimize

    food spoilage, and develop new

    food products.

    4. Apply their knowledge to

    understand the new technologies

    and communicate with food

    industry.

    2012-2013 To use assessment

    information and key

    findings to contribute to

    long term program

    development and

    professional

    development of

    students-core

    knowledge, problem

    solving/critical thinking,

    oral and written

    communication skills

    Food

    Microbiology

    (FOSC 407)

    Completed. 1. To introduce food

    microbiology to the student,

    particularly, the interaction of

    microorganisms in food.

    2. To identify types and role of

    microorganisms in food spoilage,

    food borne pathogens, and

    methods designed to control

    microbial spoilage of foods.

    3.To implement methods in

    determining types of microbial

    contaminants present in food, and

    methods of preservations and

    sanitation in food handling

    facilities

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    Academic

    Year

    Course/Program

    Outcomes

    Course Status Course Objectives

    2013-2014 To use assessment

    information and key

    findings to contribute to

    long term program

    development and

    professional

    development of

    students-core

    knowledge, problem

    solving/critical thinking,

    oral and written

    communication skills.

    Basic Food

    Production

    (HOMT 0112)

    Completed 1. To apply computing and

    information technology to

    situations within the realm of

    food from field to table.

    2. To develop and /or assess

    ethical standards in the food

    production segment of the

    hospitality industry with regard

    to the entire food life-cycle to the

    end consumer.

    3. To combine analytic and

    reflective thinking to enhance

    their understanding of the food

    production cycle and changes

    that can be made in the cycle.

    4. To describe, using appropriate

    written or oral communication

    media, the food life-cycle, food