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In fall 2019, a food science instructor partnered with the design center at a large Midwestern university to create a student activity tool kit for integrating the Human-Centered Design (HCD) approach into a science, technology, engineering, and mathematics (STEM)-based undergraduate capstone experience. This article shows how HCD can provide a student-centered approach to a capstone course and offers practical preparation, implementation, and evaluation materials for lectures, discussions, and laboratory sessions, all of which were used to guide instructors as they integrated HCD into a STEM capstone course. While a food product development course served as the model for other STEM capstone courses, the HCD approach is not discipline-specific; the activities and assessments conducted in this course can be applied across departments, from food science to bioengineering to chemistry and beyond.

A Human-Centered Design Tool Kit for STEM-Based Capstone Courses: General Design and Implementation in a Food Science Curriculum