The 2018 Guidelines for Initial IFT Approval of undergraduate food science and food technology programs

Q2 Social Sciences

Journal of Food Science Education Pub Date : 2020-06-22 DOI:10.1111/1541-4329.12191

Alexandra O. Santau, Ruth S. MacDonald, Robert R. Roberts

引用次数: 7

Abstract

IFT Approval of undergraduate food science and technology programs has continued to evolve since its inception in the 1960s. This report provides rationale and outlines key changes in the latest revisions of the IFT Approval Guidelines that were approved by the IFT Board of Directors in 2018. The 2018 Guidelines retained the previously established outcomes-based assessment model, but includes changes to Program Goals, redefined Standards, and measurable Essential Learning Outcomes. In addition, this report describes a new online submission platform. The report also provides insights into the training and review systems employed by the Higher Education Review Board.

Abstract Image

查看原文本刊更多论文

2018年食品科学与食品技术本科专业IFT初始审批指南

自20世纪60年代成立以来，IFT对本科食品科学与技术项目的批准一直在不断发展。本报告提供了IFT董事会于2018年批准的最新版《IFT审批指南》的基本原理并概述了其中的主要变化。2018年版《指南》保留了先前建立的基于结果的评估模型，但包括对项目目标的修改、重新定义的标准和可衡量的基本学习成果。此外，本报告还介绍了一个新的在线提交平台。该报告还提供了高等教育审查委员会所采用的培训和审查系统的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Science Education EDUCATION, SCIENTIFIC DISCIPLINES-

自引率

0.00%

发文量

期刊介绍： The Institute of Food Technologists (IFT) publishes the Journal of Food Science Education (JFSE) to serve the interest of its members in the field of food science education at all levels. The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for "teachers" (individuals who facilitate, mentor, or instruct) and "students" (individuals who are the focus of learning efforts).