Program: Food Science (MS)
Degree: Master's
Date: Fri Oct 10, 2014 - 5:43:16 pm
1) Below are your program's student learning outcomes (SLOs). Please update as needed.
Students will:
a. Demonstrate mastery of fundamental knowledge in the field of food science.
b. Demonstrate advanced scholarship in their specialty area in the field of food science.
c. Communicate both orally and in writing at a high level of proficiency.
d. Conduct and interpret food research.
e. Function as a professional in their chosen discipline.
2) Your program's SLOs are published as follows. Please update as needed.
Department Website URL: http://www.ctahr.hawaii.edu/hnfas/degrees/grad/FSHN.html Student Handbook. URL, if available online: NA
Information Sheet, Flyer, or Brochure URL, if available online: UHM Catalog. Page Number: Course Syllabi. URL, if available online: Other: Other: 3) Select one option:
- File (03/16/2020)
4) For your program, the percentage of courses that have course SLOs explicitly stated on the syllabus, a website, or other publicly available document is as follows. Please update as needed.
0% 1-50% 51-80%
81-99% 100%5) Did your program engage in any program assessment activities between June 1, 2013 and September 30, 2014? (e.g., establishing/revising outcomes, aligning the curriculum to outcomes, collecting evidence, interpreting evidence, using results, revising the assessment plan, creating surveys or tests, etc.)
Yes No (skip to question 14)6) For the period between June 1, 2013 and September 30, 2014: State the assessment question(s) and/or assessment goals. Include the SLOs that were targeted, if applicable.
Selected survey questions follow.
(1) What skills have you learned and practiced during your time as a graduate student?
(2) Can you critically review scientific publications and independently develop experiments or research proposals for food-related projects?
(3) In a professional manner, can you present your scientific work to general public? What professional skills have you practiced and gained from your graduate program?
(4) Do you feel you were prepared for a job in the food industry or academic institutes? If not, what are you lacking?
(5) What would you recommend we change to enhance our program quality?
7) State the type(s) of evidence gathered to answer the assessment question and/or meet the assessment goals that were given in Question #6.
An exit survey was conducted on students who graduated between September 2013 and August 2014.
8) State how many persons submitted evidence that was evaluated. If applicable, please include the sampling technique used.
All three graduates completed the survey.
9) Who interpreted or analyzed the evidence that was collected? (Check all that apply.)
Course instructor(s) Faculty committee Ad hoc faculty group Department chairperson Persons or organization outside the university Faculty advisor Advisors (in student support services) Students (graduate or undergraduate) Dean/Director Other: Graduate chair10) How did they evaluate, analyze, or interpret the evidence? (Check all that apply.)
Used a rubric or scoring guide Scored exams/tests/quizzes Used professional judgment (no rubric or scoring guide used) Compiled survey results Used qualitative methods on interview, focus group, open-ended response data External organization/person analyzed data (e.g., external organization administered and scored the nursing licensing exam) Other: 11) For the assessment question(s) and/or assessment goal(s) stated in Question #6:
Summarize the actual results.
(1) Students learned and practiced various skills in their study, such as lab skills, organizing experiments independently, time management, data analysis, critical thinking, communication, and proposal writing and publication.
(2) Advanced Food Science courses, especially FSHN 607, 608 and 701, offered many opportunities for students to practice critically reviewing recently developed technologies and food science related publications. Students believed they mastered this skill.
(3) Students learned how to utilize resources to research specific topics, find answers, and solved problems. They all appreciated the program helped them strengthen their public speaking and presentations skills. All three students presented at the College Student Research Symposium and Institute of Food Technologists National Meeting.
(4) Students believed that they were prepared for jobs in the food industry or academic institutes. Two of them found employment after graduation, one being Quality Assurance Specialist in the food industry. One student has pursued Ph.D. degree in Food Science.
(5) Students suggested more guidance on the degree timeline and roadmap, especially insight about required graduate forms. Students hoped that the program could purchase more advanced food analysis equipment so that they could gain hands on experience and connect concepts with real applications. On statistics course, students highly recommended ANSC 603 Experimental Design. The course should be taken in the first year as it could really help students with their research. They also suggested the program add in classes or courses that may let them get certified in food laws and regulations.
12) State how the program used the results or plans to use the results. Please be specific.
The program requirements (timeline, roadmap, graduate forms, etc.) were clarified with all current and new students at our student orientation in September 2014. These results will be discussed at the Food Science faculty meeting and included in the annual program quality report to the Graduate Division.