Development and Evaluation of a Multi-Institutional Case Studies-Based Course in Food Safety

Autor/inn/en	Pleitner, Aaron M.; Chapin, Travis K.; Hammons, Susan R.; Stelten, Anna Van; Nightingale, Kendra K.; Wiedmann, Martin; Johnston, Lynette M.; Oliver, Haley F.
Titel	Development and Evaluation of a Multi-Institutional Case Studies-Based Course in Food Safety
Quelle	In: Journal of Food Science Education, 14 (2015) 3, S.76-85 (10 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1541-4329
DOI	10.1111/1541-4329.12058
Schlagwörter	Food; Safety; Food Standards; Critical Thinking; Health Promotion; Case Studies; Undergraduate Study; Epidemiology; Biology; Biochemistry; Agriculture; Dining Facilities; Pretests Posttests; Concept Formation; Comprehension; Educational Environment; Scores; Teacher Role; Institutional Characteristics; Teaching Methods + Suchen Sie Ihr Suchwort? Lebensmittel; Sicherheit; Lebensmittelgesetz; Kritisches Denken; Gesundheitsfürsorge; Gesundheitshilfe; Reihenuntersuchung; Case study; Fallstudie; Case Study; Grundstudium; Epidemiologie; Biologie; Biochemie; Landwirtschaft; Mensa; Concept learning; Begriffsbildung; Verstehen; Verständnis; Lernumgebung; Pädagogische Umwelt; Schulumwelt; Lehrerrolle; Teaching method; Lehrmethode; Unterrichtsmethode
Abstract	Developing novel, engaging courses in food safety is necessary to train professionals in this discipline. Courses that are interactive and case-based encourage development of critical thinking skills necessary for identifying and preventing foodborne disease outbreaks. The purpose of this study was to assess the efficacy of a case study module-based course for upper division undergraduate and graduate students interested in food safety. Four independent case study modules were developed and implemented by 4 universities working in tandem over a semester course. All case studies incorporated molecular and epidemiological methods employed by professionals in food safety in outbreak investigations. Each case study was based on a (i) suspect foodborne pathogen, (ii) identification tools including biochemical test variations and pulsed field gel electrophoresis, multiplex PCR and/or whole genome sequencing, and (iii) suspect location and company type from farm to production site to restaurant. Pre- and postinstruction evaluations revealed significant increases in understanding of the concepts introduced through each module as demonstrated by overall mean normalized gain of 0.32 ± 0.35 (15% ± 19%; n = 60). Institution, role of instructor, prescore, and learning environment all played a significant role in the effects of overall learning. This study provides a successful model for a case study-based course in food safety. The guidelines and materials developed by our group are available for use by other institutions. (As Provided).
Anmerkungen	Wiley-Blackwell. 350 Main Street, Malden, MA 02148. Tel: 800-835-6770; Tel: 781-388-8598; Fax: 781-388-8232; e-mail: cs-journals@wiley.com; Web site: http://www.wiley.com/WileyCDA
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01