Curriculum mapping food science programs: An approach to quantification of professional competencies-Reference-Cited by-同舟云学术

Curriculum mapping food science programs: An approach to quantification of professional competencies

Published:2020-03-13 Issue:2 Volume:19 Page:97-108
ISSN:1541-4329
Container-title:Journal of Food Science Education
language:en
Short-container-title:Journal of Food Science Education

Author:

Weston Emma¹^ORCID,Benlloch‐Tinoco Maria²,Mossop Liz³^ORCID,McCullough Fiona¹,Foster Tim¹^ORCID

Affiliation:

1. Division of Food, Nutrition and Dietetics, School of BiosciencesUniversity of Nottingham Nottingham UK

2. Department of Applied SciencesNorthumbria University Newcastle upon Tyne Tyne and Wear UK

3. University of Lincoln Lincoln Lincolnshire UK

Publisher

Wiley

Subject

Education,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4329.12182

Reference38 articles.

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2. Curriculum mapping in higher education: a case study and proposed content scope and sequence mapping tool

3. A conceptual framework for the teaching and learning of generic graduate attributes

4. Beyond mapping and embedding graduate attributes: bringing together quality assurance and action learning to create a validated and living curriculum

5. Bhattachaya M.(2013).Building resilience through real‐life scenario‐based technology enhanced learning environment design. Paper presented at the Humanitarian Technology Conference (R10‐HTC) 2013 IEEE Region 10 August 26–29 2013 Sendai Japan.

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1. Strengthening undergraduate food science programs: Comparing industry relevance of the Institute of Food Technologists' Essential Learning Outcomes with graduate proficiency levels;Journal of Food Science Education;2021-08-15

2. Career management for UK food degree students at multiple institutes using an industry‐developed professional competencies framework;Journal of Food Science Education;2021-05-16