Is designing a graduate level course challenging enough

Abstract Instructors are encouraged to show creativity in design and delivery of courses with innovation in teaching practice. Following the same foot prints three credits graduate level course, Practical Approaches to Food Analysis, were designed focusing on collaborative cross-disciplinary creative problem solving skills. Chemical, physical and instrumental methods engaged in determination and characterizations of food constituents were introduced. Throughout the semester students were assigned to midterm and final exams, group projects, laboratory reports, term papers and assignments to appraise their performance. They understood principles and procedures of analysis, identified analytical problems, demonstrated competency in quantification, reporting and interpretation of the data.