Design for Learning (and Snacking)

Authors

  • Margot A. Vigeant Bucknell University

DOI:

https://doi.org/10.18260/2-1-370.660-138373

Abstract

I promise I am about to talk about a super exciting class project or activity that students enjoy and learn from. But before we get to that, let’s talk accreditation! The 2024-25 Criteria for Accrediting Engineering Programs, criterion 3, contains seven student outcomes including: “2. An ability to apply engineering design to produce solutions that meet specified needs with consideration of public health, safety, and welfare, as well as global, cultural, social, environmental, and economic factors.[1]”

There’s a lot happening in that outcome! And, as usual, I’m here to tell you food can help. By creating a food-product & process design experience for your students, you can give them a taste of in the interaction of engineering design with each of those factors. I’ve done variations on this with seniors, first-years, and as K-12 outreach, on time scales from three weeks down to three hours.

Author Biography

Margot A. Vigeant, Bucknell University

Margot A. Vigeant is a professor of chemical engineering at Bucknell University. She teaches chemical engineering thermodynamics, applied food science and engineering, and capstone design. Margot’s broad research area is effective pedagogy in engineering, including approaches to conceptual learning and inquiry-based activities for thermodynamics and heat transfer.  She is also interested in “making” in engineering and using technology to broaden engagement and access. Margot completed her doctorate at the University of Virginia. She is an ASEE Fellow, and an Apple Distinguished Educator.

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Published

2025-04-11

Issue

Vol. 59 No. 2 (2025): Spring 2025

Section

Food For Thought