Undergraduate Education of Food Science and Technology,TUST
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Curricular Modification Plan to Improve Students’ Learning

FST has prepared the curriculum for the period of 2015-2019 according to the assessment results. The curriculum includes the following improvement items. As the items may be overlapped, the items to be finalized or step-finalized are listed in the year sequence.
Year 1
1. To meet the needs of handling sophisticated problems. FST rewrote the education goal which clearly emphasizes “professional abilities and success skills for sophisticated circumstances”. Twelve learning outcomes are drafted for handling sophisticated circumstance.
2. FST and CFEB encourage the faculties to build the IFT core competency and Bloom Taxonomy into FST curriculum and course syllabus. FST designated that Bloom Taxonomy is the key for improving teaching and meeting the challenge of sophisticated engineering problems.
3. Improve FST assessment system according to the IFT coverage extent of introduction (E), Cover to some extent (C) and Cover in detail (D) and Bloom Taxonomy level (I-VI).
Year 2
1. More real sophisticated cases will be utilized in lectures, laboratory, assignment and exams, in which the knowledge and experiences are utilized from multiple subjects and areas.
2. A sophisticated case databank is constructed and applied for the handling of sophisticated issues. The students are expected to know the sophisticated world they face and improve their self-learning and life-learning in future.
Year 3
1. Intensively apply upgraded equipment to set up more comprehensive and exploratory experiments for training the students on the abilities of practice and discovering.
2. Introduce web-courses and virtual experiment into official curriculum and syllabus to encourage the students to conduct autonomous learning and positively utilize learning resource.
3. Deliver more courses at Bloom Taxonomy’s levels (III-VI). Restructure Experiment design and Data Processing as Experiment Design and Modeling and upgrade it from PEC to PRC. Organize Food Product Development (II) to extend it from early knowledge to senior synthetic.
Year 4
1. Enhance the coordination and integration between professional courses and general (professional) background courses. Introduce more food science and technology in background courses.
2. Increase the opportunities and times of student practice in extra-curriculum, e.g., more opening of laboratory and pilot plant, intensifying of undergraduate innovation training such as SRTP, Laboratory Funds and product development competition and standardizing extra-curriculum credits.
During the circle of four years, annual improvement reports will be prepared to TUST and other related organizations.

Revised Bloom Taxonomy Application

Web course

Virtural engineering training

Creative generation