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Viewing: FS 481 : Research Experience in Food and Bioprocessing Sciences

Last approved: Thu, 04 May 2017 08:02:14 GMT

Last edit: Wed, 03 May 2017 14:43:20 GMT

Change Type
Major
FS (Food Science)
481
032458
Dual-Level Course
No
Cross-listed Course
No
Research Experience in Food and Bioprocessing Sciences
Research Experience
College of Agriculture and Life Sciences
Food Bioprocessing and Nutrition (11FS)
Term Offering
Summer Only
Offered Alternate Odd Years
Summer 1 2017
Previously taught as Special Topics?
Yes
3
 
Course Prefix/NumberSemester/Term OfferedEnrollment
FS 495Summer Sessions-10 weeks18
Course Delivery
Face-to-Face (On Campus)

Grading Method
Letter Grade Only
3
10
Contact Hours
(Per Week)
Component TypeContact Hours
Laboratory12
Course Attribute(s)


If your course includes any of the following competencies, check all that apply.
University Competencies

Course Is Repeatable for Credit
No
 
 
Dr. Keith Harris
Associate Professor and Undergraduate Coordinator Food Science

Open when course_delivery = campus OR course_delivery = blended OR course_delivery = flip
Enrollment ComponentPer SemesterPer SectionMultiple Sections?Comments
Laboratory2020NoThe course may accommodate up to 20 students.
Open when course_delivery = distance OR course_delivery = online OR course_delivery = remote
Juniors and Seniors Only

Is the course required or an elective for a Curriculum?
Yes
SIS Program CodeProgram TitleRequired or Elective?
11FOODSBSFood ScienceElective
Students actively engage in a research initiative at the USDA-Agriculture Research Service Food Science Research Unit. Students become familiar with the settings of food science laboratories, conduct literature reviews, manage the basic scientific structure applied to problem solving, are introduced to experimental design and data processing and synthesis to solve complex problems, and understand the unpredictable nature of scientific research. At the end of the course, students will be able to structure an informative public presentation on the results of the study and present their findings to diverse audiences. As part of the learning process students will acquire and/or further develop selected laboratory techniques associated with basic microbiology and chemistry. Course limited to rising juniors and seniors in good standing. Sophomores would need instructor approval to join the course.

On campus research training for undergraduate students in the food science and bioprocessing fields is currently limited. Frequently, our undergraduate students complete their degrees lacking exposure to scientific research, which becomes a disadvantage when applying for jobs. The availability of this research experience course enables FBNS to provide undergraduates access to research experience during their training on campus while boosting their competitiveness in the job market.  Additionally, the FS 481 research experience provides an opportunity for students to integrate concepts acquired from a variety of courses, that are ultimately applied in complex real life problems. The ten week summer school model allows the students to spend the requisite time engaged in research-based learning that is difficult for undergraduate students to accommodate during a normal semester schedule.


No

Is this a GEP Course?
No
GEP Categories

Humanities Open when gep_category = HUM
Each course in the Humanities category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Mathematical Sciences Open when gep_category = MATH
Each course in the Mathematial Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

Natural Sciences Open when gep_category = NATSCI
Each course in the Natural Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

Social Sciences Open when gep_category = SOCSCI
Each course in the Social Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Interdisciplinary Perspectives Open when gep_category = INTERDISC
Each course in the Interdisciplinary Perspectives category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

Visual & Performing Arts Open when gep_category = VPA
Each course in the Visual and Performing Arts category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Health and Exercise Studies Open when gep_category = HES
Each course in the Health and Exercise Studies category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
&
 

 
 

 
 

 
 

Global Knowledge Open when gep_category = GLOBAL
Each course in the Global Knowledge category of the General Education Program will provide instruction and guidance that help students to achieve objective #1 plus at least one of objectives 2, 3, and 4:
 
 

 
 

 
Please complete at least 1 of the following student objectives.
 

 
 

 
 

 
 

 
 

 
 

US Diversity Open when gep_category = USDIV
Each course in the US Diversity category of the General Education Program will provide instruction and guidance that help students to achieve at least 2 of the following objectives:
Please complete at least 2 of the following student objectives.
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

Requisites and Scheduling
 
a. If seats are restricted, describe the restrictions being applied.
 

 
b. Is this restriction listed in the course catalog description for the course?
 

 
List all course pre-requisites, co-requisites, and restrictive statements (ex: Jr standing; Chemistry majors only). If none, state none.
 

 
List any discipline specific background or skills that a student is expected to have prior to taking this course. If none, state none. (ex: ability to analyze historical text; prepare a lesson plan)
 

Additional Information
Complete the following 3 questions or attach a syllabus that includes this information. If a 400-level or dual level course, a syllabus is required.
 
Title and author of any required text or publications.
 

 
Major topics to be covered and required readings including laboratory and studio topics.
 

 
List any required field trips, out of class activities, and/or guest speakers.
 

This course is being managed by USDA faculty on campus to translate research expertise to NC State University students. Given that the course benefits NC State students, the cost of materials is being jointly covered by ETF and USDA funds.

To create an opportunity for undergraduate students in FBNS to do scientific research on campus during the summer time, when their attention is not split between courses, as it occurs during the Fall and Spring semesters.


Student Learning Outcomes

Students will be able to:


1. Describe the hazards associated with research laboratory settings and implement appropriate safety precautions necessary to work in such a setting.


2. Apply routine laboratory techniques to create accurate and reproducible data.


3. Conduct literature reviews on assigned topics and discern when to narrow and broaden searches to yield relevant references.


4. Formulate simple experiments with proper controls, using the critical elements of experimental design.


5. Carry out scientific protocols in an efficient and safe manner.


6. Organize data in spreadsheets, compute summary statistics, and synthesize publication-ready results to make conclusions from complex systems.


7. Present their project and results to a scientific audience.


8. Critically reflect upon and summarize in writing specific laboratory experiences and research accomplishments.


Evaluation MethodWeighting/Points for EachDetails
Lab Report40%Formative Assessment: Utilization of basic concepts in the laboratory.
Utilization of appropriate techniques.
In class evaluation of the effectiveness of the experimental design: weekly oral updates.
Bi-weekly Reports Including Portions of the Poster Presentation.
Discussion10%Students are in charge of using the literature review skills acquired in a lecture to define and orally defend a protocol to be used for further experimentation. It is expected that the students also apply the knowledge gained from the experimental design lecture to evaluate protocols containing appropriate controls.
Written Assignment25%Individual students are evaluated on their ability to do Data Collection and Processing: record data (lab notebook), organize data in spreadsheets, compute simple statistics, summarize, and interpret data.
Oral Presentation15%Students are expected to present their projects and outcomes individually at the end of the course to a scientific audience. The audience of at least 5 members would evaluate individual presentations using a rubric.
Short Paper10%Students generate a final report containing publication quality data and answers to a number of reflective questions due on the day of their oral presentations. Report includes electronic data files.
TopicTime Devoted to Each TopicActivity
Course introduction, literature review, development of experimental design, and training20%Developing literature review skills and assessment through written literature review, references list, and written experimental design
Laboratory experiments60%Implementation of developed experimental design through hands-on laboratory activities; assessment through lab notebooks, written protocols, and oral reports on protocols; and analysis of results and final report preparation
Presentations20%Written final report, oral report, and research poster

nkcooke (Sun, 28 Aug 2016 21:19:41 GMT): Rollback: Rolling this back to you so you can make changes we talked about. Thanks!
aeherget (Wed, 26 Apr 2017 13:59:07 GMT): AECHH: Uploading updated syllabus at initiator's request via email 4/26/2017.
Key: 11179