Meeting the Capstone Challenge in Postgraduate Food Science Education
Peter McSweeney, Joaquin Calvo, Michael Santhanam-Martin, Helen Billman-Jacobe
JOURNAL OF FOOD SCIENCE EDUCATION | WILEY | Published : 2017
Project work and work placements can help prepare tertiary food science students for the workplace. Programs in the curriculum should support the development of transferable skills such as communication, problem-solving, and planning. This paper describes a case study of a new capstone project for Masters of Food Science students based on a work integrated learning model. Students were engaged to develop a HACCP plan for a cheesemaker. They interacted with a peer group, academics, and with professionals from the food industry. Two iterations of the project were completed. Staff and student feedback from the first iteration informed modifications in the subsequent iteration. Industry partners..View full abstract
This work was supported by a Univ. of Melbourne Teaching and Learning Initiative grant to H. Billman-Jacobe and P. McSweeney.