Embedding Competencies In Sustainability And Authentic Learning Experiences In Food Science Education Through A Study Program-Driven Approach

Authors

Anita Nordeng JAKOBSEN, NTNU - Norwegian University of Science and Technology, NorwayFollow
Sunniva HOEL, NTNU - Norwegian University of Science and Technology, NorwayFollow
Ida-Johanne JENSEN, NTNU - Norwegian University of Science and Technology, NorwayFollow

Document Type

Conference Paper

Abstract

The food sector is experiencing a substantial shift towards Industry 4.0 regarding technological solutions to ensure efficient and sustainable food production. To face the required changes and be able to influence and change existing systems, future candidates must have solid capabilities in their respective subject areas as well as generic skills such as critical thinking, reflection, communication, and teamwork skills. At NTNU, a program-driven approach for embedding sustainability and authentic learning experiences in the bachelor program of Food Science, technology and sustainability was conducted. Thematic groups of staff members developed learning outcomes and learning- and assessment methods to ensure coherence in the study program. Sustainability learning outcomes are built into all program-specific courses. Case- and laboratory-based learning, problem-based learning, projects, and peerreview assessments have been included systematically, in addition to a mandatory internship period, to create authentic learning experiences and stimulate the development of generic skills. A significant action was establishing a course introducing sustainable food production in the first semester. Data from an external periodic evaluation of the study program, national student surveys, and NTNU’s candidate survey demonstrate a well-designed study program with high overall satisfaction among the enrolled students. Compared to other natural and technical science study programs, the program scored higher on most parameters related to contact with working life. Furthermore, the majority of the candidates reported that they had developed sustainability competencies during their studies.

DOI

https://doi.org/10.21427/52T8-MJ69

Recommended Citation

Jakobsen, A. N., Hoel, S., & Jensen, I.-J. (2023). Embedding Competencies In Sustainability And Authentic Learning Experiences In Food Science Education Through A Study Program-Driven Approach. European Society for Engineering Education (SEFI). DOI: 10.21427/52T8-MJ69

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