Food Microbiology Projects: Student Ownership from Topic Selection and Experimentation to Presentation in 10 Weeks

  • Authors: Joy G. Waite1, Ahmed E. Yousef2
    Affiliations: 1: Department of Food Science and Technology, The Ohio State University; 2: Department of Food Science and Technology, The Ohio State University
  • Citation: Joy G. Waite, Ahmed E. Yousef. 2009. Food microbiology projects: student ownership from topic selection and experimentation to presentation in 10 weeks.
  • Publication Date : February 2009
MyBook is a cheap paperback edition of the original book and will be sold at uniform, low price.
You must be logged in to use this functionality

Inquiry-based, student-centered projects were designed and implemented in a food microbiology laboratory setting. Students work in groups (three to five people) to ask a researchable question, design and complete experiments, analyze data, prepare a scientific poster, and defend their research in a public poster presentation. Groups are organized based on topic interest and guided to complete successful projects through a series of assignments and structured and open discussions during and outside of class time. Instructors guide students through the scientific method. Inclusion of projects in curriculum has increased students’ interest in the food microbiology course and in this area of research.

Executive Summary

No executive summary material available for this content.

Supplemental Material

No supplementary material available for this content.

This is a required field
Please enter a valid email address
Please check the format of the address you have entered.
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error