Educating Dairy Foods Scientists for the 21st Century

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Presentation transcript:

Educating Dairy Foods Scientists for the 21st Century Successful teaching techniques in dairy foods courses. by John A. Partridge ADSA Annual Meeting July 27, 2000

Be a teacher! Care about your students Care about teaching Care about fairness Care about your character

Teaching Concepts Fun and learning belong together. Be the leading ‘learner’ in the class. Be honest and introspective when evaluating your methods.

Communication with Students Personal contact Regular office hours Drop-in availability E-mail contact Website hot button Be judiciously responsive Chat rooms and Bulletin boards

Lectures MSU Style PowerPoint presentations posted to course website. Available prior to class Imbedded links to resources http://www.msu.edu/course/fsc/432/index.htm Videos High quality Appropriate content Study guide

Lectures MSU Style Processing in the classroom Dairy Plant control node in classroom http://www.egr.msu.edu/~steffe/dairyplant/factlink/overview.jpg Closed circuit video Everyone can see details

Lectures MSU Style Reference materials Library reserve Instructor’s collection Handouts where appropriate

Dairy Foods Laboratories State of the art facilities Characteristics of good lab sessions Practical Reflective of the industry Coordinated with lecture material Achievable

Dairy Foods Laboratories Spend time in the lab Prime teaching time Requires commitment Group projects Cheese making takes more than 3 hours. Accountability of students is important.

Field trips Complexity of facility should match or only slightly exceed student understanding. Visit sites you are proud of. Written reports Flow diagrams 2-3 new facts or points of understanding

Internships No substitute for on the job training. Requirements A committed coordinator A committed employer A committed student