An “Apprenticeship” Research Program for Improving Undergraduates Innovation in Food Science Study
- DOI
- 10.2991/assehr.k.201128.041How to use a DOI?
- Keywords
- apprentice, innovation, scene learning, professional socialization, food science
- Abstract
Engaging undergraduate students in research has become important for cultivating potential innovative talents. This study investigated the influence of a two-year-apprentice research program on undergraduates’ knowledge, technical skills, innovation and achievement in food science research. A total of 45 students were distributed to 3 individual projects based on their interests with a faculty adviser in each project. In this program, the undergraduates had experienced three stages of research activities, including marginal participation, full participation and practicing professional identity. The evaluation of the apprentice research program efficiency was carried out in terms of questionnaires, interview and the achievements from the participated undergraduates. The results demonstrated that early participation in research enabled undergraduates with certain scientific knowledge, research skills, advanced cognitive abilities and professional socialization. Therefore, the apprentice research program for undergraduates was successful in food science education.
- Copyright
- © 2020, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Yixiao Shen AU - Guang Xin AU - Bin Li AU - Song Gao AU - Xiyun Sun PY - 2020 DA - 2020/11/29 TI - An “Apprenticeship” Research Program for Improving Undergraduates Innovation in Food Science Study BT - Proceedings of the International Conference on Education Studies: Experience and Innovation (ICESEI 2020) PB - Atlantis Press SP - 225 EP - 231 SN - 2352-5398 UR - https://doi.org/10.2991/assehr.k.201128.041 DO - 10.2991/assehr.k.201128.041 ID - Shen2020 ER -