DEVELOPING A LIFELONG LEARNING CURRICULUM FOR LEARNERS OF ALL AGES TO ENHANCE WORKFORCE DEVELOPMENT IN THE FOOD PROCESSING INDUSTRY
Keywords:
Lifelong learning, Curriculum development, Instructional design, Workforce development, Food processing industryAbstract
This study aims to study the development of a curriculum and the design of instructional methods for the Master of Science program in Food Innovation and Bioprocess Industry at a case-study university, in order to support lifelong learning for learners of all age groups. The curriculum was designed to be flexible, incorporating a credit bank system and responding to the needs of the labor market in the food processing industry. The study involved qualitative data collection through in-depth interviews together with questionnaires from learners in three programs. The sample included 40 learners during the Before Action Review (BAR) phase and 80 learners during the After Action Review (AAR) phase, along with on-site evaluation of project work in real workplaces. Research instruments were validated for content validity by experts. Data were analyzed using content analysis together with non-parametric statistics. The results showed that learners had diversity in age, experience, and educational background, with four main challenges: time management, differences in prior knowledge, differences in experience, and digital skills. The curriculum development team applied flexible learning management, experiential learning, and digital support systems. Results from the AAR activities showed that learners were able to achieve the intended learning outcomes and apply their knowledge and skills to develop innovative food product concepts. This study reflects the importance of age-inclusive curriculum design and proposes measures to enhance the flexibility and effectiveness of lifelong learning.
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