1. 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

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

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

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

5. Lectures MSU Style PowerPoint presentations posted to course website.
Available prior to class
Imbedded links to resources
Videos
High quality
Appropriate content
Study guide

6. Lectures MSU Style Processing in the classroom
Dairy Plant control node in classroom
Closed circuit video
Everyone can see details

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

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

9. 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.

10. 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

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