Proceedings of the International Conference on Education Studies: Experience and Innovation (ICESEI 2020)

An “Apprenticeship” Research Program for Improving Undergraduates Innovation in Food Science Study

Authors
Yixiao Shen, Guang Xin, Bin Li, Song Gao, Xiyun Sun
Corresponding Author
Xiyun Sun
Available Online 29 November 2020.
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/).

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Volume Title
Proceedings of the International Conference on Education Studies: Experience and Innovation (ICESEI 2020)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
29 November 2020
ISBN
978-94-6239-282-3
ISSN
2352-5398
DOI
10.2991/assehr.k.201128.041How to use a DOI?
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  -