A Teaching Method Design of Entrepreneurship Training to Improve Professional Identity of Food Science Majors Based on SPSS

2021 ◽  
Author(s):  
Yang Liu ◽  
Hailing Lu ◽  
Lin Gao ◽  
Mengling Chen
Keyword(s):  
Professional Identity ◽  
Teaching Method ◽  
Food Science ◽  
Science Majors ◽  
Entrepreneurship Training

scholarly journals PENDAMPINGAN & PELATIHAN BERWIRAUSAHA IBU-IBU PETANI JAGUNG

2020 ◽  
Vol 3 (1) ◽  
pp. 1-9
Author(s):  
Usman Usman ◽  
Veneranda Rini Hapsari
Keyword(s):  
Teaching Method ◽  
Market Price ◽  
Corn Flour ◽  
Entrepreneurship Training ◽  
Pests And Diseases ◽  
Interview Method ◽  
Industrial Material ◽  
Corn Prices

Abstract The problem faced by corn farmers is that the quality of corn prices is not in accordance with the market price because they do not drain well so that prices in the market have fallen considerably. The role of corn is very important and beneficial for human and animal life. And it is the second staple food after rice. While in the world corn ranks third after wheat and rice. The advantage of corn itself is that the harvest time is faster and very resistant to pests and diseases and higher production. (Ermanita, 2004). Indonesia is a tropical climate and fertile soil and as a country known as an agrarian nation, Indonesia is a country known for its rich biodiversity which is a mainstay in the fields of food, industry and energy. As an industrial material corn can be processed into processed oils, corn flour, sugar and others. The method used in this service is a method of training and teaching that is discussion, teaching method, participants of the training are housewives in the Farmer Business group. They are given material about how to make cakes so that they can be of selling value., Using the method (Discussion Method) Trainees are given the opportunity to discuss issues related to corn, using the interview method. The trainees were given the opportunity to be interviewed how much influence the training on baking for them in developing themselves.Keywords: ASSISTANCE, ENTREPRENEURSHIP,TRAINING FOR CORN  FARMERS

scholarly journals PRACTITIONER OF COOPERATIVE LEARNING AS PART OF NOVICE TEACHERS’ PROFESSIONAL IDENTITY

2016 ◽  
Vol 27 (2) ◽  
pp. 132
Author(s):  
Puji Astuti
Keyword(s):  
Identity Development ◽  
Cooperative Learning ◽  
Professional Identity ◽  
Student Teachers ◽  
Novice Teachers ◽  
Language Learners ◽  
Teacher Identity ◽  
Teaching Method ◽  
Target Language ◽  
Legitimate Peripheral Participation

This paper identifies challenges that English as a foreign language (EFL) novice teachers in Indonesia may face in developing a professional identity, which, in this paper, refers to becoming a practitioner of cooperative learning. Cooperative learning is a mandated teaching method both in the 2006 and 2013 Indonesian curriculum, and is under the umbrella of Communicative Language Teaching approach that has been adopted by English instruction in Indonesia since 1980s. This approach stresses interaction between language learners and the use of the target language in this interaction. Drawing on four related theories of development of selves (Wenger’s Concepts of Community of Practice, Lave and Wenger’s Concepts of Situat- ed Learning: Legitimate Peripheral Participation, Gee’s Sociocultural Views of Identity, and Holland, Lachicotte, Skinner, and Cain’s Concepts of Identi- ty and Agency in Cultural Worlds), four challenges to the development of the target professional identity are identified: (1) the unavailability of community of cooperative learning practitioners, (2) hegemony vs. identity development, (3) agency in the midst of tensions, and (4) institutional identity vs. professional identity. These interconnected and overlapping challenges suggest novice EFL teachers to possess agency to attain the target identity and suggest teacher education programs to equip their student teachers with knowledge and skills of teacher identity development and agency. 

scholarly journals Research on the Application of Intelligence Teaching Mode of Superstar Platform in the Teaching of Experimental Design and Data Processing

2021 ◽  
Vol 5 (8) ◽  
pp. 193-197
Author(s):  
Wei Li ◽  
Yudie Li ◽  
Ran Wang ◽  
Wenpin Lv ◽  
Yonggang Qi
Keyword(s):  
Experimental Design ◽  
Data Processing ◽  
Food Science ◽  
Science Majors ◽  
Teaching Process ◽  
Teaching Mode ◽  
Existing Problems ◽  
Basic Course

Experimental Design and Data Processing is an important core professional basic course for food science majors. This course is theoretical and practical, and there are many formulas, abstract contents and difficult to understand, and there are some problems in the teaching process, such as students' poor interest in learning, insufficient mastery of what they have learned, and inability to combine theory with practice organically. Through analyzing the existing problems, this paper puts forward some reform measures for the teaching mode of experimental design and data processing by using the intelligent teaching of Superstar platform.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Psychology from Egyptian, Arab, and Islamic Perspectives

1997 ◽  
Vol 2 (4) ◽  
pp. 356-365 ◽  
Author(s):  
Fouad A-L.H. Abou-Hatab
Keyword(s):  
Professional Identity ◽  
21St Century ◽  
The West ◽  
Islamic Perspective ◽  
National Heritage ◽  
Western Psychology ◽  
The World ◽  
The One

This paper presents the case of psychology from a perspective not widely recognized by the West, namely, the Egyptian, Arab, and Islamic perspective. It discusses the introduction and development of psychology in this part of the world. Whenever such efforts are evaluated, six problems become apparent: (1) the one-way interaction with Western psychology; (2) the intellectual dependency; (3) the remote relationship with national heritage; (4) its irrelevance to cultural and social realities; (5) the inhibition of creativity; and (6) the loss of professional identity. Nevertheless, some major achievements are emphasized, and a four-facet look into the 21st century is proposed.

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