Project introduction and background information
In the ‘Food and health’ course students develop a food product in a specific type of laboratory, i.e. a food grade experimental kitchen. This means that foods will be prepared and distributed for human consumption. To do this safely and hygienic according to HACCP guidelines, specific rules needs to be followed.
In the current situation, two students get instructed per practical group (2 out of 4-6 will work in the kitchen). Because of the limitation of practical rooms (1 kitchen), the groups start in different weeks.
Students will get 1) general instructions on safety and hygiene, 2) targeted instructions for their specific product, 3) operating instructions.
Information is given per group at the start of the practical work. Supervisors have 20-25 group meetings and students receive targeted information. We noticed that especially the rules on working in a food grade environment need to be repeated several times. This is bothersome for both supervisors and students.
Objective and expected outcomes
With this project, we aim to develop an IT-based tool in order to teach students on how to work in the experimental kitchen according to standardized (hygiene) rules.
- Help supervisors/students to work more efficient
- Provide knowledge in an active form
- Providing information tailored to the needs of students at a specific time
- Test students on their knowledge before they go in to the lab
The main reason to redesign this part of the course is that we aim to make the supervision more efficient and more directed towards the learning goals.
The overall aim of the course ‘HNE-22806 Food and health’ is to develop a new food on household level and to learn how to report this research in a scientific manner. One of the specific learning goals is to set up and conduct experimental cookery, under supervision. To achieve this goal students have to experiment in the food grade experimental kitchen. The proposed tools will make this process more efficient and will allow the supervisors to spend more time on coaching the students in their food development process.
Results and learnings
The projects is finished and the instruction movies have been used several times during the course. In total 15 instruction movies were developed, covering topics such as personal hygiene, hygienic working methods and how to work in sensory boots. During the course students could scan QR codes (either from blackboard or in the practical kitchen) that directed to the movies. In this way, information could be tailored to the student. During two years around 80 students have used the movies and came up with suggestions for improvement. See also the attached poster for more information. This poster was presented during the Teachers day on December 4th 2017 at Wageningen University and Research.
Practical outcomes
15 instruction movies, covering topics such as personal hygiene, hygienic working methods and how to work in sensory boots. See also the attached poster for more information.