The five standards of the Center for Research on Education, Diversity and Excellence (CREDE), developed at the University of California, Berkeley, are a guideline for effective P-16 education and principles for best teaching practices. They are: 1) joint productive activity; 2) language development; 3) contextualization; 4) challenging activities; and 5) instructional conversation.We recently followed these principles in a newly developed, semester-long, undergraduate capstone course on beverage product development. The course was open to and populated by both science majors and non-science majors. The students participated in joint productive activity with us using the first author's background in flavor and food chemistry to develop beverage products. During the course, the students were introduced to new vocabulary in flavor chemistry, sensory techniques, and the method development process. The course content was put into context by having the products we made tested against existing products commonly used by the students. Sensory tests were conducted by an open tasting involving students and faculty across the College. We will present examples of the students' thinking while overcoming the challenges of developing a new product.  We structured the course with several small teams, each working on their own product ideas, so we could easily collaborate with them in a comfortable small group setting with a goal of meeting project deadlines and developing the best product and marketing possible.Examples of reports and marketing will be presented along with student evaluations of the course.  We have also asked the members of the class to comment on how the concepts they learned in this course could be connected to how they may approach science problems in the future.

Engaging capstone course in beverage product development implementing CREDE guidelines

246th National Meeting (2013)

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