Research Study on an Applied Interdisciplinary Product Development Course for College Sophomores |
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| Authors: | Margaret D Condrasky Alexa Weeks McCay Duncan Darby Julia L Sharp Sarah F Griffin |
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| Affiliation: | 1. the Dept. of food, Nutrition and packaging Sciences, clemson Univ., Clemson, SC 29634, U.S.A;2. the Dept. of Mathematical Sciences, Clemson Univ., Clemson, SC 29634, U.S.A;3. the Public Health Sciences, Clemson Univ., Clemson, SC 29634, U.S.A |
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| Abstract: | This research compares the industry readiness, product development skill level, and overall knowledge gains of students taking an undergraduate research course (treatment) to those who did not (control). This 2‐semester Applied Interdisciplinary Product Development (AIPD) course for sophomores brought together interdisciplinary teams of food science, nutrition, and packaging science students in a hands‐on setting to create healthy food products for children, complete with retail packaging. A Subject Knowledge Assessment (SKA) was used to evaluate the mean percent difference value (MPDV) of food science, nutrition, packaging science, and general product development knowledge gained through the course. SKA results indicated that the MPDV were significantly different (α = 0.05) between the treatment and comparison groups in the overall score and in every subject area score except packaging science. Data from an Exit Questionnaire (EQ) was used for evaluation of attitudes pertaining to product development knowledge and skills, department engagement, and pedagogy. EQ results indicated that mean scores between the treatment and comparison groups were significantly different (α = 0.05) in 7 of the 9 statements on product development knowledge and skills, both statements pertaining to pedagogy, and the statement pertaining to department engagement. Overall, the research project was considered a successful intervention for educating sophomores at the University. Overall, the research project was considered a successful intervention for educating sophomores in the Food, Nutrition and Packaging Science department at Clemson University. The student‐lead teams were held to a greater degree of accountability for their success in terms of education gleaned and value of experience gained as metric for the University and other IFT Accredited programs. |
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| Keywords: | food science education packaging sensory attributes |
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