Remembering Wayne Iwaoka

IF 4.1 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Richard Hartel
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引用次数: 0

Abstract

IFT lost a great one this past summer, Dr. Wayne Iwaoka of the University of Hawai'i. Wayne was one of the initiators of the Journal of Food Science Education (JFSE) and was its first Scientific Editor. As such, I would like to provide some history of the JFSE and highlight some of his accomplishments.

Wayne Iwaoka, PhD

I first met Wayne at an Education Division meeting when he and a group of like-minded academics were proposing that IFT start a new journal dedicated to teaching and learning in food science, the Journal of Food Science Education. Their enthusiasm and determination led to the first issue of JFSE, published in 2002.

That issue contained an Editorial from then Editor-in-Chief, Owen Fennema, who was himself known for being an excellent teacher. Owen was a strong supporter of the JFSE, instrumental in getting the concept through IFT. Wayne, as the first Scientific Editor of JFSE, also wrote an editorial for that initial issue providing a rationale for starting such a journal. He then invited contributors “to respond to JFSE articles with comments to the editor or to the authors, and also to share your innovative classroom techniques with other food science educators. We can meet the needs for more and better food science educational courses and curricula by engaging in dialogue with each other and by becoming designers of learning experiences.”

The JFSE invited quite a range of article types. According to the Aims and Scope of the JFSE, the range of topics included problem-based learning and innovative learning techniques; development of teachers and students; forms of motivation and their promotion; innovative laboratory exercises, community-based, workplace, and continuing education; and interpersonal and human relationship development of students. Article types included book reviews, lab examples, classroom techniques, and education research.

Unfortunately, the JFSE was shut down in 2021 after 19 years, leaving food education researchers with few opportunities to share ideas. The Journal of Food Science (JFS) added an education research topic at that time and publishes several articles per year, but the majority of JFSE contributions now go elsewhere. Wayne (and Faye Dong), in a guest editorial in the final issue, called for IFT to develop a platform for sharing education-related topics. This, unfortunately, has not occurred, leaving a hole for teaching and learning discourse. This is a topic that should be revived.

In addition to helping start the JFSE, Wayne was also very active in redesigning IFT's university Food Science program approval process, what has now become HERB (Higher Education Review Board). He was a key member of the 1998 Task Force charged with converting program approval from a course check-off system to one that required assessments of learning outcomes. He then led the 2008 Task Force that improved upon those first attempts to bring the world of food science into the assessment era, something that almost all institutions now require.

Wayne Iwaoka and Rich Hartel collaborating at a 2012 HERB meeting

In recognition of his talent as a teacher and coach, Wayne was awarded the IFT William V. Cruess Award for Excellence in Teaching in 2004, to go with teaching and mentoring awards at University of Hawai'i. In recognition of his contributions to IFT, he was named an IFT Fellow in 2006.

On a more personal side, Wayne was warm and caring to all, always with a smile on his face. He was first and foremost an educator, caring deeply for his students and their growth. I look back at my interactions with Wayne, both professional and personal, with fondness. While we enjoyed numerous conversations about teaching and learning over the years, one of my most memorable outings with Wayne was a bike ride on the north shore of Oahu, with a stop for some delicious shrimp scampi at a roadside cart.

Wayne will be missed, but his contributions will endure.

Sincerely,

Rich Hartel, PhD

Editor in Chief, Journal of Food Science

Professor, University of

Wisconsin–Madison

记住韦恩·岩冈。
在刚刚过去的这个夏天,IFT失去了一位伟大的导师,夏威夷大学的Wayne Iwaoka博士。Wayne是《食品科学教育杂志》(JFSE)的创始人之一,也是该杂志的第一位科学编辑。因此,我想提供一些JFSE的历史,并强调他的一些成就。Wayne Iwaoka博士第一次见到Wayne是在一次教育部门的会议上,当时他和一群志同道合的学者提议IFT创办一份致力于食品科学教学的新杂志,即《食品科学教育杂志》。他们的热情和决心促成了2002年出版的第一期JFSE。那期杂志刊登了当时的总编辑欧文·芬内玛的一篇社论,他本人就是一名出色的教师。欧文是JFSE的坚定支持者,在通过IFT实现这个概念方面发挥了重要作用。作为JFSE的第一位科学编辑,Wayne也为第一期杂志写了一篇社论,为创办这样一本杂志提供了理由。然后,他邀请投稿人“对JFSE的文章做出回应,向编辑或作者发表评论,并与其他食品科学教育者分享您的创新课堂技术。”我们可以通过相互对话和成为学习经验的设计者来满足对更多更好的食品科学教育课程和课程的需求。”JFSE邀请了相当多的文章类型。根据JFSE的目标和范围,主题范围包括基于问题的学习和创新学习技术;教师和学生的发展;激励的形式及其推广;创新实验室练习、社区、工作场所和继续教育;以及学生人际关系和人际关系的发展。文章类型包括书评、实验实例、课堂技巧和教育研究。不幸的是,JFSE在成立19年后于2021年关闭,这使得食品教育研究人员几乎没有机会分享想法。《食品科学杂志》(JFS)当时增加了一个教育研究主题,每年发表几篇文章,但现在JFSE的大部分贡献都去了别的地方。Wayne(和Faye Dong)在最后一期的客座社论中呼吁IFT开发一个分享教育相关话题的平台。不幸的是,这并没有发生,给教学话语留下了一个漏洞。这是一个应该重新讨论的话题。除了帮助启动JFSE, Wayne还非常积极地重新设计了IFT的大学食品科学项目审批流程,即现在的HERB(高等教育审查委员会)。他是1998年特别工作组的关键成员,负责将项目审批从课程检查系统转变为需要学习成果评估的系统。随后,他领导了2008年特别工作组,对最初的尝试进行了改进,将食品科学界带入评估时代,这是现在几乎所有机构都需要的。Wayne Iwaoka和Rich Hartel在2012年HERB会议上合作。为了表彰Wayne在教师和教练方面的才能,Wayne在2004年获得了IFT William V. Cruess卓越教学奖,以及夏威夷大学的教学和指导奖。为了表彰他对IFT的贡献,他于2006年被任命为IFT研究员。在更私人的方面,韦恩对所有人都很热情和关心,脸上总是带着微笑。他首先是一位教育家,深切关心他的学生和他们的成长。回顾我与韦恩的互动,无论是工作上的还是私人的,我都很喜欢。多年来,我们聊了很多关于教学和学习的话题,但我和韦恩最难忘的一次郊游是在瓦胡岛北岸骑自行车,在路边的小推车上停下来吃美味的虾虾。人们会怀念韦恩,但他的贡献将永存。尊敬的Rich Hartel,威斯康星大学麦迪逊分校食品科学杂志教授,首席博士
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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
期刊介绍: The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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