Open AccessCore Competencies in Food Science: Background Information on the Development of the IFT Education Standards
Author(s) -
Hartel Richard W.
Publication year - 2002
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/j.1541-4329.2002.tb00003.x
Subject(s) - core competency , learning standards , food standards , process (computing) , executive summary , academic standards , medical education , political science , public relations , business , psychology , food safety , computer science , higher education , marketing , medicine , pedagogy , finance , law , curriculum , operating system , pathology
In recent years, many professional organizations have shifted their program standards and program review away from course content‐based criteria and towards outcome‐based learning measures. IFT has recently done the same with implementation of the new IFT Education Standards. These Standards, which replace the old “Minimum Standards for Food Science Programs”, were approved by the Executive Committee at their meeting in June, 2001, with implementation beginning in fall, 2001. All food science programs will now be reviewed for IFT approval against these new Standards. This article describes the process by which this change has occurred over the past few years.