A Model for Developing and Testing Custom-Made Laboratory Manuals to Use with Food Chemistry and Food Analysis Courses

This project reports on a model for preparing food chemistry and food analysis laboratory manuals that provide a closer link between lecture material and laboratory exercises. Teaching effectiveness was also improved by evaluating the composition and eliminating duplication between these complementary courses. Utilizing the combination of personal experience and the scientific literature, laboratory exercises were developed and modified to fit with the lecture material. Labs were initially performed and critiqued by a graduate student. After making appropriate revisions, undergraduate students tested the labs under the graduate student's supervision and completed a questionnaire about their experiences. Based on the undergraduate feed-back, final revisions were made and custom laboratory manuals were printed. This project demonstrates one effective way for developing custom food science labs to parallel with lecture material.