Open AccessMeeting the Capstone Challenge in Postgraduate Food Science Education
Author(s) -
McSweeney Peter,
Calvo Joaquin,
SanthanamMartin Michael,
BillmanJacobe Helen
Publication year - 2017
Publication title -
journal of food science education
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.271
H-Index - 13
ISSN - 1541-4329
DOI - 10.1111/1541-4329.12113
Subject(s) - capstone , curriculum , work (physics) , task (project management) , medical education , plan (archaeology) , teamwork , project based learning , engineering management , computer science , engineering ethics , engineering , pedagogy , psychology , medicine , political science , mechanical engineering , systems engineering , archaeology , algorithm , law , history
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 and an authentic work task were key components of the project. The model could apply to a broad range of programs that require a capstone project in the curriculum.