Competencies in Higher Education: Identifying and Selecting Important Competencies Based on Graduates & Professionals in Food Technology
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| Title: | Competencies in Higher Education: Identifying and Selecting Important Competencies Based on Graduates & Professionals in Food Technology |
|---|---|
| Language: | English |
| Authors: | Melanie van Berkum (ORCID |
| Source: | European Journal of Engineering Education. 2024 49(3):434-453. |
| Availability: | Taylor & Francis. Available from: Taylor & Francis, Ltd. 530 Walnut Street Suite 850, Philadelphia, PA 19106. Tel: 800-354-1420; Tel: 215-625-8900; Fax: 215-207-0050; Web site: http://www.tandf.co.uk/journals |
| Peer Reviewed: | Y |
| Page Count: | 20 |
| Publication Date: | 2024 |
| Document Type: | Journal Articles Information Analyses |
| Education Level: | Higher Education Postsecondary Education |
| Descriptors: | Foreign Countries, Food, Food Standards, Food Processing Occupations, Technological Advancement, Social Change, Engineering Education, Biological Sciences, Physical Sciences, Competency Based Education, Undergraduate Study, STEM Education, College Graduates, Employers, Employer Attitudes, Student Attitudes, Curriculum Development |
| Geographic Terms: | Netherlands |
| DOI: | 10.1080/03043797.2023.2245768 |
| ISSN: | 0304-3797 1469-5898 |
| Abstract: | Students in higher engineering education should develop competencies to be prepared for their future professional careers. However, in the field of food technology it is not clear what set of competencies is most relevant. This paper created a comprehensive list of competencies for food technologists by combining both domain-specific and general literature (n = 4), and policy documents (n = 6). This list was used to establish the relative importance of its elements and map opportunities for optimal curricular improvement at Wageningen University. Data were collected via a survey and interviews with graduates and professionals. A comparison of the perceived importance of competencies versus the perceived opportunities for learning showed that "analytical thinking, critical thinking, problem solving" and "decision making" needed more attention in the study curriculum. The comprehensiveness of the list was assessed by pilot testing with respondents. The list and method show potential for other disciplines to identify and select important competencies. |
| Abstractor: | As Provided |
| Entry Date: | 2024 |
| Accession Number: | EJ1424628 |
| Database: | ERIC |
| Abstract: | Students in higher engineering education should develop competencies to be prepared for their future professional careers. However, in the field of food technology it is not clear what set of competencies is most relevant. This paper created a comprehensive list of competencies for food technologists by combining both domain-specific and general literature (n = 4), and policy documents (n = 6). This list was used to establish the relative importance of its elements and map opportunities for optimal curricular improvement at Wageningen University. Data were collected via a survey and interviews with graduates and professionals. A comparison of the perceived importance of competencies versus the perceived opportunities for learning showed that "analytical thinking, critical thinking, problem solving" and "decision making" needed more attention in the study curriculum. The comprehensiveness of the list was assessed by pilot testing with respondents. The list and method show potential for other disciplines to identify and select important competencies. |
|---|---|
| ISSN: | 0304-3797 1469-5898 |
| DOI: | 10.1080/03043797.2023.2245768 |
