Every Spring Quarter, the Department of Food Science and Technology offers FST 696 - Technical Problem Solving. This is a capstone course to bring together all of the students previous course experiences and to provide an opportunity to engage in problem solving and improve their critical thinking skills. [See the course syllabus on the Department's home page for more details about the course.]

The students are presented with real, current industrial problems presented by industry.

Two approaches are used in the course:

1. Short Term Problems:
2. The students, working in teams of three, are presented a "real life" technical problem and given a week to determine what questions need to be asked to define the problem. Then a "resource person" [Instructor or industry representative] answers questions asked and the students are given a week to determine a solution. Where possible, the industry representative that has provided the problem is encouraged to serve as the "resource person". This can be done in person or by phone. The students are free to use whatever resource they wish, except another 696 team. Each team presents its "solution" in writing and in a 5 minute oral presentation. Invariably there is more than one solution presented - which leads to active discussion as to which is the "best solution". The industry representative is encouraged to be a part of this critique.
3. Long Term Problems for "Hands-On" Work.

Groups of students (not more than 6) take on one major technical project for the quarter, using the facilities of the department's pilot plants or laboratories to give hands-on experience in problems solving. The Group is divided into teams (or 3 or less) to work on different aspects of the problem. A representative of the industrial firm presenting the problem meets with the group (by conference call or in person) initially to help define the problem. Wherever possible, the representative keeps in touch with the group and provides answers to questions as they arise. Weekly discussion of the teams progress are presented and future direction determined. The problem may one related to product development, the solution of some product or processing problem or a quality control issue associated with a food product. The students prepare a written report and the group also makes an oral presentation to the class at the end of the quarter. The final report is shared with the company that provided the problem.

If you have a problem that you would like to submit for this Spring Quarter [starting March 31, 2003] please contact the instructor - Dr. Sheryl Barringer, whose E-Mail address is: Barringer.11@osu.edu

04/24/03
Copyright © The Ohio State University, 2000
http://class.fst.ohio-state.edu/FST696/696index.htm