A globalized world requires research to transcend geographical boundaries; this includes training students in international collaborative research. The purpose of this project was to identify the benefits, opportunities, and challenges of students from two universities (Kansas State Univ. and Tallin Univ. of Technology) working on an international research project together. For this purpose, six graduate students from the Center for Sensory Analysis and Consumer Behavior, Kansas State Univ., partnered with 20 Food Science major students from a Product Development class at Tallinn Univ. of Technology. Students worked together by distance in a partnership developing a rye bread sensory lexicon for systematically understanding the sensory properties of this product category, conducting Landscape analysis by using sensory mapping techniques on rye bread products from Northeast Europe for capturing the market complexity and to identify opportunity for new product development and new products concepts. Students from Kansas then went to Estonia for further meetings. After the trip, students and professors were asked for their feedback. Results showed that students identify learning food trends from another country as the main benefit of their international collaboration, followed by intercultural skills and knowledge transfer. Language and difference in time zones, as well as educational backgrounds, were identified by students as the main challenges of the collaboration. When US students were asked to rate the learning outcomes stated in the syllabus, understanding the cultural characteristics of Estonia was the one scored highest. Professors mentioned this opportunity is unique because it gives a cultural component programs usually not only an offer and a chance to develop time management skills by working across divergent time zones, but also to practice options for managing language barriers. This project shows that it is possible to setup a partnership between students across different countries and have a positive outcome that includes unique learning experiences for students; especially in terms of time and project management.

中文翻译：

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在国际大学合作伙伴关系中开展合作研究课程的好处，挑战和机会：堪萨斯州立大学和塔林工业大学之间的研究案例

全球化的世界要求进行研究以超越地域界限；这包括培训学生进行国际合作研究。该项目的目的是确定两所大学（堪萨斯州立大学和塔林科技大学）的学生共同努力开展一项国际研究项目的收益，机遇和挑战。为此，来自堪萨斯州立大学感官分析和消费者行为中心的六名研究生与塔林大学产品开发班的20名食品科学专业学生合作。技术。学生们通过远距离合作建立了黑麦面包感官词典，以系统地了解该产品类别的感官特性，通过使用感官映射技术对东北黑麦面包产品进行景观分析，以捕获市场复杂性并为新产品开发和新产品概念寻找机会。然后，来自堪萨斯州的学生前往爱沙尼亚进行进一步的会议。旅行后，要求学生和教授提供反馈。结果表明，学生认为从另一个国家学习饮食趋势是他们国际合作的主要好处，其次是跨文化技能和知识转移。学生认为语言和时区差异以及教育背景是合作的主要挑战。当美国学生被要求对课程提要中的学习成果进行评分时，了解爱沙尼亚的文化特征的人得分最高。教授们提到，这种机会是独一无二的，因为它不仅提供了文化组成课程，而且不仅提供了机会，而且还提供了通过跨不同时区工作来发展时间管理技能的机会，而且还为管理语言障碍提供了实践选择。该项目表明，有可能在不同国家的学生之间建立合作伙伴关系，并产生积极的成果，包括为学生提供独特的学习经验；特别是在时间和项目管理方面。还要练习一些管理语言障碍的方法。该项目表明，有可能在不同国家的学生之间建立合作伙伴关系，并产生积极的成果，包括为学生提供独特的学习经验；特别是在时间和项目管理方面。还要练习一些管理语言障碍的方法。该项目表明，有可能在不同国家的学生之间建立合作伙伴关系，并产生积极的成果，包括为学生提供独特的学习经验；特别是在时间和项目管理方面。