Synchronized Food Product Development

1. Real Projects Real Learning Real Impact… Real Sponsors Real Opportunity Synchronized Food Product Development Art Hill Melanie Lang Massimo Marcone

2. Value-Added Learning • Importance of co-curricular learning; value-added with engagement • Regardless of discipline; active, contributing members • Learning, innovation; model is transferable • Strong mentoring, knowledge base of management and science • UofG showcase – inclusive of CME, Food Sc., etc.

3. Themes • Interdisciplinary/cross functional • Capstone aspects • Project management • Relationship management

4. Interdisciplinary Approach • Environment where students can work in cross functional teams to develop new food and other agricultural products for public exhibition which will be reviewed by real world industry personnel and technology brokers. • Synchronize existing product development courses (CME,, FS) with independent lectures, integrated tutorials, and creation of interdisciplinary food product development teams • The synchronized program will culminate with an annual product development show adjudicated by academic and industry product development specialists

5. Why change is a good thing… • Successfully demonstrates the efficacy of the interdisciplinary teams • Currently counts as elective credits for the science students; move to capstone credit • Food Science and possibly other B.Sc. programs will be adjusted to allow the synchronization of the relevant product development courses with the current CME course; seamless integration of material • Work together to synchronize efforts

6. Thinking outside the textbook… • Pedagogically, the structure of the course successfully implements elements of self-directed learning; problem-based learning, inquiry and critical thinking. • Educators from the various disciplines will work together to ensure learning outcomes and goals are met. • The course supports the interdisciplinary skills developed through theoretical and applied learning activities and highlights the process of evaluating and integrating resources.

7. Capstone aspects • The synchronized capstone course is a venue to enhance the capstone qualities of the existing Food Science required Product Development course (FOOD*4700) with respect to team work, project management, communications, application of ethical theory and exposure to principles of marketing and business. • Key is learned transferable skills!

8. Why it matters to us… • Our entrepreneurial approach to curricular development highlights innovation and execution of experimental and developmental strategies in a real world environment. • This approach requires consideration of business, marketing and socio-political thought along with product quality, safety and nutritional considerations. • This approach solidifies the relationship between theory and applied transformational learning.

9. Project Management • The proposed course reinforces, strengthens and supports the agriculture tradition of the University of Guelph through leading edge cross-campus interdisciplinary teaching and research. • Looking at the value chain of the food industry, this course covers the spectrum from conceptualization to production to commercialization and requires students to be mindful of agri-management principles intertwined with food-safety and consumerism. • It is an application of new technology and the introduction of complimentary areas of teaching, research and applied transformational learning.

10. Relationship Management • Everyone LOVES it!

11. Onward and upward… • More students, more sponsors, more projects… more impact!