Global experiential learning and engagement facilitate learning opportunities to better understand the processes that shape global agricultural and food culture systems. This study had two objectives; the first was to integrate experiential learning, through partnerships with selected universities and institutions abroad, into students’ education. The second was to enhance faculty and students’ global learning, discovery, and engagement experiences. Seven students from Tuskegee University, and two students from Delaware State University, were provided an opportunity to visit three universities overseas, where they engaged in classroom discussions and other experiences. They participated in activities at other institutions, such as the Food Research Institute, Food and Drug Administration, and Standards Authority. They also participated in field activities, including visits to farms, food processing facilities, and cultural sites. These experiences provided a global context and deepened students’ knowledge of food-related institutions, agricultural and farm processes, as well as relationships to chosen majors.
Aryee, Alberta N.A.; Tawiah, Nii Adjetey; and Bonsi, Eunice
"Leveraging International Experiential Learning Opportunities in Food And Agricultural Science Programs,"
Professional Agricultural Workers Journal:
Available at: https://tuspubs.tuskegee.edu/pawj/vol9/iss2/4