Robert L. Shewfelt
Professor of Food Science and Technology

Food Science Professor Rob Shewfelt is an outstanding teacher and mentor. During his six years in Athens, he has developed three new courses, completely revised three existing courses and participated in teaching two additional courses. He brings enthusiasm and a unique style to the classroom that inspires his students. He is an innovator in the classroom and takes a close personal interest in his students outside the classroom.

Dr. Shewfelt's teaching philosophy centers around understanding the student perspective and making his instruction relevant to their frame of reference. If students are able to link classroom material with what is happening in their own lives, they become part of the educational process and not merely receivers of information. He emphasizes how the information he conveys relates to other courses and to the personal and professional lives of his students.

A major theme that characterizes his classes is the use of personal selection of a specific item to apply to general principles. In Food Issues and Choices each student selects a favorite food product, completes outside assignments and answers test questions on that product. In Food Chemistry one student prepares and presents a "Molecule of the Day" at each lecture to illustrate a concept for that lecture.

Another major theme in his classes is professional development. In his Freshman Seminar, Chocolate Science, he challenges first year students from across the campus to start thinking about careers. Food Science Forum emphasizes career development in the context of job-search skills and strategies. In Food Research and the Scientific Method, groups of graduate students develop a research proposal, participate in a simulated grant panel evaluation, and design a joint laboratory with equipment and supplies given a mythical lump sum of funding.

In 1996, Dr. Shewfelt transferred from a Research position in Griffin to a predominantly Teaching position in Athens where he also became Undergraduate Coordinator for the Food Science program. Students have responded well to his change in direction. Letters of support describe him as innovative, enthusiastic, passionate about Food Science and caring for their concerns. One student who has taken several of his classes stated that "The only common factor among Dr. Shewfelt's classes is the fact that he strives to get his students to think for themselves". Another student declared "He expects his students to truly participate in their own education, and he is always willing to explain difficult topics again so that everyone can understand". A graduate claims that "I learned the most of my academic career under Dr. Shewfelt. The skills and ideas he taught have helped me excel in my career and in life."