Skip to main content

Research Repository

Advanced Search

Curriculum mapping food science programs: An approach to quantification of professional competencies

Benlloch?Tinoco, Maria; Weston, Emma; Benlloch-Tinoco, Maria; Mossop, Liz; McCullough, Fiona; Foster, Tim

Authors

Maria Benlloch?Tinoco

Maria Benlloch-Tinoco

Liz Mossop

Tim Foster



Abstract

© 2020 Institute of Food Technologists® It is fundamental that students are able to identity where they have developed specific professional competencies during their study. This ensures students can not only articulate their competencies well in job applications and assessments but also draw on their experiences for use in the workplace. The aim of study was to ascertain if desirability of an element or competency as indicated by employers, was reflected in an equivalent level of program content, appropriately perceived by the student. A case study approach mapped elements of the previously developed Competencies for Food Graduate Careers framework against food sciences curricula at University of Nottingham. The mapping process facilitated evaluation of appropriate levels of inclusion of each element in degree programs, by recording types of content and experiences provided, in collaboration with teaching staff. Perspectives of the student experience were captured using an online survey. In addition, guidance from a prior industry survey provided context of the level of desirability for each element across the range of graduate roles in the United Kingdom. The results showed some areas of mismatch, where curricular content did not align with employer expectations or student perceptions. This has informed review of this curriculum, to best reflect “competency development” to meet the needs of the food industry. Recommendations were made to address gaps through enhancement of content, delivery, communication, or assessment. Additionally, the exercise has suggested a more informed development of curricula categorization and coding for future similar mapping activities.

Citation

Benlloch?Tinoco, M., Weston, E., Benlloch-Tinoco, M., Mossop, L., McCullough, F., & Foster, T. (2020). Curriculum mapping food science programs: An approach to quantification of professional competencies. Journal of Food Science Education, 19(2), 97-108. https://doi.org/10.1111/1541-4329.12182

Journal Article Type Article
Acceptance Date Feb 10, 2020
Online Publication Date Mar 13, 2020
Publication Date 2020-04
Deposit Date Mar 11, 2020
Publicly Available Date Mar 14, 2021
Journal Journal of Food Science Education
Electronic ISSN 1541-4329
Publisher Wiley
Peer Reviewed Peer Reviewed
Volume 19
Issue 2
Pages 97-108
DOI https://doi.org/10.1111/1541-4329.12182
Keywords Food Science; Education
Public URL https://nottingham-repository.worktribe.com/output/4125994
Publisher URL https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4329.12182
Additional Information Received: 2019-12-06; Accepted: 2020-02-10; Published: 2020-03-13

Files





You might also like



Downloadable Citations