Cross cultural experiences of Chinese students studying Food Science in Ireland

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dc.contributor.author O’Sullivan, Maurice G.
dc.contributor.author Supple, Briony
dc.contributor.author McCarthy, Marian
dc.contributor.editor Supple, Briony en
dc.contributor.editor Delahunty, Tom en
dc.date.accessioned 2020-11-05T09:47:07Z
dc.date.available 2020-11-05T09:47:07Z
dc.date.issued 2019
dc.identifier.citation O’Sullivan, M. G., Supple, B. and McCarthy, M. (2019) 'Cross cultural experiences of Chinese students studying Food Science in Ireland', Learning Connections 2019: Spaces, People, Practice, University College Cork, Cork, Ireland, 5-6 December, pp. 45-48. doi: 10.33178/LC.2019.10 en
dc.identifier.startpage 45
dc.identifier.endpage 48
dc.identifier.uri http://hdl.handle.net/10468/10725
dc.identifier.doi 10.33178/LC.2019.10
dc.description.abstract Food science is the comprehensive study of food and beverages or more specifically the application of the scientific disciplines of the physical, biological, and chemical as well as engineering, microbiology and nutrition to the study of food and beverages to improve the sensory properties, safety, nutrition, functionality, sustainability and availability. UCC attracts diverse cross-cultural groups of students to degree programmes in Ireland annually including 3000 international students from over 100 countries (UCC, 2018). However, anecdotally, students were underperforming (grades lower than Irish students) for some of their formative assessments due to a lack of familiarity with the Irish teaching system. For this reason, it was decided to investigate, from first principals, the experiences of these Chinese students both from their Chinese and Irish experiential perspectives in order to determine areas that could be optimised to improve their integration and promote their holistic learning experiences. The action research findings of this present study will thus be used to optimise a new bespoke degree programme, specifically catered for Chinese students, that commenced in UCC in September 2017. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.publisher National Forum for the Enhancement of Teaching and Learning in Higher Education en
dc.rights © 2019, the Author(s). This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject Integration en
dc.subject Holistic learning experience en
dc.subject Chinese students en
dc.subject University College Cork en
dc.title Cross cultural experiences of Chinese students studying Food Science in Ireland en
dc.type Conference item en
dc.internal.authorcontactother Maurice G. O’Sullivan, University College Cork en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.description.status Not peer reviewed en
dc.internal.conferencelocation University College Cork, Cork, Ireland en
dc.internal.IRISemailaddress maurice.osullivan@ucc.ie en


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© 2019, the Author(s). This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Except where otherwise noted, this item's license is described as © 2019, the Author(s). This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
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