Challenges and Opportunities in Lipids and Oil/Fats Education and Curriculum Development by ProQuest

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									                      inform July 2010, Vol. 21 (7) 439
                                                                                                          Hot topics

                                                                                      Hartel also discussed the possibility of certifying programs
          Challenges and Opportunities                                          dealing with fats and oils education, much as the Institute of Food
                                                                                Technologists does for food technology courses. The University of
          in Lipids and Oil/fats                                                Wisconsin-Madison has developed a sequenced and coordinated

          education and Curriculum
                                                                                food science curriculum based on learning outcomes developed by
                                                                                all the instructors, he noted.

          development                                                                 The presentation that received the most reaction from the audi-
                                                                                ence was Crystal Snyder’s discussion of the topic from a student’s
                                                                                perspective. Snyder, who manages Weselake’s laboratory at the
        Catherine Watkins                                                       University of Alberta, announced that she has no plans to work on a
                                                                                Ph.D. (She successfully defended her M.Sc. in March 2010.) Further,
        The guiding lights behind AOCS’ Professional Educators’ Common          she suggested that lipid educators discuss opportunities for lipid
        Interest Group—Andy Proctor of the University of Arkansas and           scientists with “only” an M.Sc. Such opportunities include science
        Randy Weselake of the University of Alberta—put together a hot          writing, library science, intellectual property management, funding
        topic that looked at lipids education from all angles.                  work, policy development, and project management. In short, Snyder
             Rich Hartel of the University of Wisconsin-Madison began           believes it is time to change attitudes toward the M.Sc. degree and
        with a professor’s perspective. After reviewing Bloom’s Taxonomy        “restore its value.”
        of Learning Domains, Hartel discussed the 4Mat method of learning             Steve Hill, AOCS Governing Board secretary and director of
        (see www.aboutlearning.com). This method offers a way to reach all      cheese and dairy research and development for Kraft Foods Inc.,
        types of learners. The first step is to begin with an experience that   brought his industry perspective to bear on the topic of lipid educa-
        addresses why a topic is important. (If the topic were lipid oxida-     tion. He detailed what he looks for when scouting for new employees.
        tion, for example, then the experience could be the smell of rancid     His criteria include demonstrated leadership, academic achievement,
        peanuts.) The next mode of learning is conceptual; with the lipid       practical experience, and specific skills or talents.
        oxidation example, students would learn about reaction steps. The             “Unlike the stock market, a student’s past performance is a pre-
        third step is to apply knowledge through a practical example. Again,    dictor of future 
								
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