Faculty Spotlight: Dr. Vermont Dia
1. Tell us about your instructional background.
I have been an educator in the field of food science and technology for more than 20 years. I started as an instructor at the Institute of Food Science and Technology, University of the Philippines, Los Baños, in November 2001. While pursuing my Ph.D. in Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign, I served as a graduate teaching assistant in the Food Chemistry Laboratory and in Raw Materials for Food Processing from 2008 to 2011. My current position at The University of Tennessee allows me to introduce food science to a wider pool of undergraduate students by teaching Vol Core classes on the science of foods and food ingredients, as well as fermented foods of the world.
2. TLI values the teaching philosophies of the university’s faculty.
My teaching philosophy lies in three aspects: commitment, interaction, and development. I have always demonstrated strong enthusiasm in classes, and students appreciate my prompt feedback on their coursework, approachability in the classroom, and availability to meet with them when needed. Based on student feedback, I redesigned aspects of how I evaluate students in my class and established an evaluation process that benefits and deepens students’ understanding. Science moves fast, and students have different habits by which they approach teaching and learning. Hence, it is important that teaching methods, evaluation processes, and class materials are continually developed.
3. With these examples in mind, would you please share how you have been able to positively impact your students?
Listening to students’ feedback and carefully reading the qualitative portion of the teaching evaluation are ways to impact students. Students learn differently, and they have different approaches to learning. Understanding these aspects will guarantee that students will have a positive and enriching experience at UTK. One of the ways I positively impacted students is by creating courses that attract students outside the food science major. Introducing them to the principles of food science gave the students an understanding of the importance of resilient, safe, and healthy food systems.
4. In your years of teaching students, do you have a specific experience that you draw on or a highlight that has significantly impacted your career?
I must go back to student feedback again. During my first few years at UT, I had always used traditional evaluative methods to assess student learning. My students suggested that they did not capture an understanding of the subject matter. By listening to their suggestions, I redesigned my evaluation methods to better capture student learning. I think this has a huge positive impact on my teaching career.
5. Based on your experiences and the professional perspective you have shared, what do you think about the future of teaching, learning, and faculty life in higher education?
With all the advances in technology, the future of teaching and learning should always be student-centered. We create courses, develop teaching practices, and design evaluation methods, resulting in student learning that they will carry beyond the UTK campus. This will result in a fulfilling faculty life in higher education.