Competencies in higher education: identifying and selecting important competencies based on graduates & professionals in food technology-Reference-Cited by-同舟云学术

Competencies in higher education: identifying and selecting important competencies based on graduates & professionals in food technology

Published:2023-08-22 Issue: Volume: Page:1-20
ISSN:0304-3797
Container-title:European Journal of Engineering Education
language:en
Short-container-title:European Journal of Engineering Education

Author:

van Berkum Melanie¹^ORCID,Diederen Julia²^ORCID,Buijsse Carla A.P.¹^ORCID,Boom Remko M.¹^ORCID,den Brok Perry J.³^ORCID

Affiliation:

1. Laboratory of Food Process Engineering, Wageningen University and Research, Wageningen, Netherlands

2. Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, Netherlands

3. Education and Learning Sciences Group, Wageningen University and Research, Wageningen, Netherlands

Funder

Wageningen University

Publisher

Informa UK Limited

Subject

General Engineering,Education

Link

https://www.tandfonline.com/doi/pdf/10.1080/03043797.2023.2245768

Reference36 articles.

1. Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation Optimization and Development (ASKFOOD). 2020. ASKFOOD Interactive Training Gap Identifier. Accessed March 25, 2021, from https://www.askfood.eu/sites/default/files/D1.2. Interactive training gap identifier.pdf.

2. Applied and Natural Science Accreditation Commission (ABET). 2021. “Criteria for Accrediting Applied and Natural Science Programs.” Accessed March 25, 2021, from https://www.abet.org/wp-content/uploads/2021/01/R001-21-22-ANSAC-Criteria.pdf.

3. The Great Eight Competencies: A Criterion-Centric Approach to Validation.

4. A hard stop to the term “soft skills”

5. Career Preparedness Survey Outcomes of Food Science Graduates-A Follow-Up Assessment