Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request

Enhancing Undergraduate Research Experience through a Food Science Research Project

Item request has been placed! ×
Item request cannot be made. ×
loading   Processing Request
  • Source:
    Journal of Food Science Education, v18 n1 p11-20 Jan 2019. 10 pp.
  • Accession Number:
    http://dx.doi.org/10.1111/1541-4329.12152
  • Language:
    English
  • Publication Type:
    Journal Articles; Reports - Research
  • Additional Information
    • Author(s):
      Lee, Yee Ming (ORCID 0000-0001-5646-2341) ; Burnett, Donna
    • Availability:
      Wiley-Blackwell. 350 Main Street, Malden, MA 02148. Tel: 800-835-6770; Tel: 781-388-8598; Fax: 781-388-8232; e-mail: cs-journals@wiley.com; Web site: http://www.wiley.com/WileyCDA
    • Peer Reviewed:
      Y
    • ISSN:
      1541-4329
    • Subject Terms:
    • Abstract:
      Engaging undergraduate students in research has become increasingly important due to its potential benefits (for example, increased intention to pursue postgraduate study and enhanced understanding of theoretical knowledge). This study investigated whether a comprehensive food science research project that was incorporated into the laboratory component of an Experimental Study of Foods course would enhance student knowledge, confidence, and interest in research. A total of 84 students participated in two sections of the laboratory (2016, n = 39; 2017, n = 45). Scores for pre and posttests and questionnaires were used to determine if the differences in knowledge scores and ratings for confidence in doing research were significant. Knowledge scores indicated that participants were knowledgeable about research at baseline (2016, 7.31 ± 1.15; 2017, 6.89 ± 0.1.21; maximum of 10 points). Results of the t-tests showed that the change in knowledge scores before and after the project was not statistically significant; however, the level of confidence in performing various research skills (for example, identify research questions, formulate hypotheses, design an experiment) significantly increased upon project completion. In general, students demonstrated favorable attitudes toward the research project at the end of this project. Qualitative responses were organized into three themes that related to the "input" (elements that made the project successful), "process" (how the project was conducted), and "outcomes" (reported gains or benefits) of the project. Recommendations were made in terms of mentorship, research guidelines and topics, and group culture to improve future projects.
    • Abstract:
      As Provided
    • Number of References:
      33
    • Physical Description:
      10
    • Education Level:
      Higher Education; Postsecondary Education
    • Journal Code:
      JAN2020
    • Publication Date:
      2019
    • Accession Number:
      EJ1201854
  • Citations
    • ABNT:
      LEE, Y. M.; BURNETT, D. Enhancing Undergraduate Research Experience through a Food Science Research Project. Journal of Food Science Education, [s. l.], v. 18, n. 1, p. 11–20, 2019. Disponível em: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1201854&custid=s8280428. Acesso em: 2 jul. 2020.
    • AMA:
      Lee YM, Burnett D. Enhancing Undergraduate Research Experience through a Food Science Research Project. Journal of Food Science Education. 2019;18(1):11-20. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1201854&custid=s8280428. Accessed July 2, 2020.
    • AMA11:
      Lee YM, Burnett D. Enhancing Undergraduate Research Experience through a Food Science Research Project. Journal of Food Science Education. 2019;18(1):11-20. Accessed July 2, 2020. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1201854&custid=s8280428
    • APA:
      Lee, Y. M., & Burnett, D. (2019). Enhancing Undergraduate Research Experience through a Food Science Research Project. Journal of Food Science Education, 18(1), 11–20.
    • Chicago/Turabian: Author-Date:
      Lee, Yee Ming, and Donna Burnett. 2019. “Enhancing Undergraduate Research Experience through a Food Science Research Project.” Journal of Food Science Education 18 (1): 11–20. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1201854&custid=s8280428.
    • Harvard:
      Lee, Y. M. and Burnett, D. (2019) ‘Enhancing Undergraduate Research Experience through a Food Science Research Project’, Journal of Food Science Education, 18(1), pp. 11–20. Available at: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1201854&custid=s8280428 (Accessed: 2 July 2020).
    • Harvard: Australian:
      Lee, YM & Burnett, D 2019, ‘Enhancing Undergraduate Research Experience through a Food Science Research Project’, Journal of Food Science Education, vol. 18, no. 1, pp. 11–20, viewed 2 July 2020, .
    • MLA:
      Lee, Yee Ming, and Donna Burnett. “Enhancing Undergraduate Research Experience through a Food Science Research Project.” Journal of Food Science Education, vol. 18, no. 1, Jan. 2019, pp. 11–20. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1201854&custid=s8280428.
    • Chicago/Turabian: Humanities:
      Lee, Yee Ming, and Donna Burnett. “Enhancing Undergraduate Research Experience through a Food Science Research Project.” Journal of Food Science Education 18, no. 1 (January 1, 2019): 11–20. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1201854&custid=s8280428.
    • Vancouver/ICMJE:
      Lee YM, Burnett D. Enhancing Undergraduate Research Experience through a Food Science Research Project. Journal of Food Science Education [Internet]. 2019 Jan 1 [cited 2020 Jul 2];18(1):11–20. Available from: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eric&AN=EJ1201854&custid=s8280428