Program / Learning Outcomes / Curriculum / Course Synopsis / E-Learning / Course Syllabi
An overview of courses that Food Technology Program students undertake throughout their enrollment in our department is shown in the roadmap below:
Year I: Students complete general science courses (university level courses) and a number of background courses (Chemistry, Mathematics, Physics, Biology, and Calculus). In the 2nd semester, students are introduced to the general scope of food science and technology in FST200 (Introduction to Food Science and Technology).
Year II: Students acquire several advanced background courses (Analytical Chemistry, Organic Chemistry, Physical Chemistry, Food Biochemistry, General Microbiology, Basic Communication, Statistics, and Applied Computer), in addition to some basic food science courses (i.e. Food Chemistry, Food Microbiology, Principles of Food Processing, Operations Units). In this second year, students are also trained in refining their laboratory skills through coursework which include laboratory sessions (Analytical Chemistry, Organic Chemistry, Physical Chemistry, General Microbiology, Food Chemistry and Biochemistry Lab).
Year III: Students are given advanced food science courses (Food Chemistry and Analysis, Food Safety and Microbiology, Food Processing Engineering, Food Biochemistry & Nutrition), and applied food science competencies (Sensory Evaluation, Food Regulation) which include laboratory sessions to further refine their skills in using more instruments for analysis. Student’s skills in scientific communication and experimental design are improved in a specified course (Research Design and Scientific Presentation, FST303).
Year IV: In semester 7, students acquire several more advanced food science courses and courses designed to apply student’s previously acquired science and knowledge (for the past three years) into real-world problems (Integrated Food Processing Lab, FST401). This approach is further intensified when students work on their Final Project (FST499) in semester 8, which may take place in food industry/corporate environments (as internship program) and foreign countries as available through student exchange program. Completing individual Final Project is a requirement for students to proceed to take their series of final Exit Tests (comprising of Seminar FST498, thesis write-up, and final oral examination).
Teaching/Learning Methods and Student Assessment
Learning outcomes defined from program outcomes are achieved through courses with different teaching-learning methods. Teaching-learning methods implemented at Food Technology Program include classes/lectures, practical laboratory work or tutorial, seminar and research project or internship program. Each course may design and apply different teaching-learning methods depending on the expected learning outcomes. The teaching-learning methods implemented at Food Technology Program incorporate activity-based strategies, direct instruction strategies or inquiry research model, and student-centered approach. In general, classroom courses apply teaching methods involving lecture sessions which include but not limited to discussion and oral presentation, simulation, brainstorming and idea development. This strategy is then further reinforced with either practical laboratory work or tutorials, involving problem-based learning, project-based learning, and scientific writing/reporting.
In order to provide comprehensive competencies, an Integrated Food Processing Laboratory course (FST401) was established. It is a capstone course which combines comprehensive practical work in the areas of industrial management, food processing, food analysis, food quality assurance, food safety system, food business, and marketing. The approach of student-centered learning (SCL) is implemented in this course in order to achieve student’s competencies to apply food science and technology knowledge in a simulated food industry as well as to improve student’s success skills. Industrial visits give a real picture of the established food industry, and group presentations are held at the end of this course.
Undergraduate seminar (FST498) facilitates students to improve their writing and oral communication skills and simultaneously upgrade the level of student’s understanding in the area of food science and technology from different approaches. Each student is required to do a presentation once in this seminar and attend at least 8 other student seminars.
The undergraduate research project (FST499) is designed to provide an opportunity for final year students to develop and strengthen their scientific knowledge and skills and to accommodate particular research interests. The research project includes a literature review, proposal writing, experiment designing, experimental work, data analysis, thesis writing, and oral examination. Another alternative for the undergraduate research project is an internship program. It is designed to provide an opportunity for final year students to have hands-on experience to work in a food industry environment while still applying the scientific approach. The internship includes hands-on training, internship report writing up, and oral examination.
In assuring the accomplishment of learning outcomes of each course, different assessment tools are used for evaluation. They are not limited to the assessment of exam, report, assignment, oral presentation, and paper; but also by the innovative approach to supporting students in gaining success skill.