2020 Transformative Learning Conference

An introduction to the roots of TL learning theory and contemporary conceptualizations of TL

There is an increased interest among Japanese food manufacturers to export food products to the U.S. To prepare food safety professional in Japan who understand the U.S. food safety regulations, Kagoshima University, Japan has collaborated with the Oklahoma State University, Department of Animal & Food Sciences to train their students on the U.S. food safety regulations and production practices. An eight-day long training program was developed by both institutes. During the stay at Oklahoma., the students first attend Hazard Analysis and Critical Control Points (HACCP) and Preventive Controls for Human Foods Qualified Individual (PCQI) training and then visit five varying sized Oklahoma food industries to understand the application of the food safety concepts they learned during HACCP and PCQI training. A multifaceted training evaluation approach containing pre-post testes, student satisfaction surveys, group reports, and presentations is used to gauge the effeteness of the training program. Since November 2019, three groups of Japanese students (14 total) participated in the short-term study abroad program. An increase of 22.7%, 31.4% and, 25.1% in the post-test scores were noted for the groups 1,2, and 3, respectively. Though 13 out of the 14 students reported that they were very satisfied with the training experience, 11 students indicated that the program length should be extended so that they get time to acclimatize with the Central Time Zone.
Overall we found that the food safety training followed by industry visits could be used as a tool to quickly familiarize foreign students to the U.S. food safety regulations.