Cereals & Grains Association
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How NDSU prepares students to be productive professionals in the food industry
C. HALL (1). (1) North Dakota State University, Fargo, ND, U.S.A.

The presentation will highlight the outcome based approached used by North Dakota State University to educate students to be productive professionals. Bloom’s Taxonomy is used to guide our expectations for graduate education. At a minimum, knowledge and comprehension of the composition, functionality and utilization of cereals that will allow students to solve and analyze issues within their field of employment is expected for all graduates. PhD graduates must demonstrate the competencies of a MS graduate and be able to analyze, synthesize, and evaluate cereal based systems to meet the demands of their field of employment. The program has six core competencies that drive the program. These include cereal and food chemistry, grain composition, grain processing technologies, functionality and analysis of chemical components found in grain, experimental design, and interpretation and communication. The brief presentation will cover the outcomes associated with the six core competencies as our Cereal Science program moves away from course based approaches to education.

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