Strategies and Actions

Student Learning Outcomes

ABET Criterion 3 (a-k) & FdE (l)

Program Objectives

Assessment Methods / Metrics

A laboratory handbook is provided.

Laboratory experiments and projects are based on a syllabus given in the beginning of semester.

Develop an ability to design and to perform food analysis experiments.

a, b, c, k

1, 2

Instruments

G, J, L, M, N, O

Teams are formed with a max of 6 students in the first week by the instructor.

Share credit for success with others.

d

2

Instruments

G, P

Laboratory safety rules are presented to the students at the first week.  Students are then asked to achieve at least 90% of a safety quiz in order to start laboratory experiments in the second week.  Students are required to present MSDS and to state special safety precautions in the lab report for each experiment if necessary.

Demonstrate a basic knowledge of handling of chemicals and safety procedures in a laboratory and develop an understanding of the effects of those practices on human health and environment. 

f, j

3

Instruments

G, J

The first 6 weeks of experiments are based on a specific food product provided to each team.   Each team presents a written report by evaluating the results of the analysis on the basis of requirements of legislation, labeling, exporting, etc., or of detection of adulteration.

Demonstrate an ability to use knowledge from various courses in an integrate manner.

c, j

1, 3

Instruments

G, J, O

Each student is required to write a laboratory notebook, which is collected after the completion of experiments for correction.  Those notebooks are returned back to students and they continue to write analysis of the 2^nd project.

Demonstrate an ability to write a laboratory notebook.

Take corrective action based on feedback from others.

b, c, g, i, k

2, 4

Instruments

G, M

Each student is required to prepare a flow chart of experiment each week.

Set goals to accomplish tasks on time.

k

1

Instruments

G, M

Laboratory performance is evaluated on the basis of flow chart preparations, safety considerations, and laboratory notebook

Demonstrate responsibility for creating own learning opportunities

i

4

Instruments

G, M

A 2^nd project based on a scenario is assigned to students; Students design and conduct proper experiments to solve their problem on the basis of scenario and design a food quality control laboratory for their food product

Handle unknowns or open-ended questions effectively.

Demonstrate an ability to integrate knowledge obtained through other courses and effectively use to design a food quality control laboratory.

Clarify task requirements and expectations as needed.

b, c, d, e, l

1

Instruments

G, L

Teams present their 2^nd project both orally and in written format and their oral performance are recorded on video, which is presented later to the students to learn from their mistakes.

Plan and deliver presentations effectively using multi-media techniques.

Learn from mistakes and practices and continue improvement

d, g, i

4

Instruments 

G, N, O

Team performance is evaluated by oral and written presentations followed by grading the instructors.

Organize written materials in a logical sequence.

d, g

2

Instruments

G, N, O

Team members evaluate each other’s contribution critically and evaluate their working attitudes and professional and ethical responsibility.

Assess one’s performance critically and accurately.

d, f

2

Instruments

G, P

Individual performance is evaluated on the basis of final examination

Demonstrate an ability to learn independently.

i

4

Instruments

G, J