Form to be completed by judges.
Criteria for Judging Competitive Posters (Students).
(Form to be completed by judges)
Criteria for Judging Competitive Posters (Students).
The Poster fits under which Symposium Topic Area:
1. Food Safety, Human Nutrition and Health
2. Renewable Resources and Environmental Stewardship
3. Small Scale Agriculture and Rural Development
4. Emerging Technologies
5. Human Sciences
Author(s)_____________________________
Title ________________________________
Institution ________________________________
Grand Total ________________________________
Awards will be presented for 1st and 2nd place posters in each of the topic areas above in both the graduate and undergraduate student categories. The decision of the judges is final.
I. Content (60%)
1. (5) Title (Does the title support and is it aligned with the objectives and conclusions of the work?)
2. (20) Abstract (Is the abstract a comprehensive summary that effectively reflects the content of the manuscript?)
3. (20) Introduction, statement of purpose (Does the introduction give sufficient background to educate the reader and does it justify the need for the work; is the cited literature current and relevant? Are objectives/hypotheses clearly defined?)
4. (15) Materials and Methods (Is methodology appropriate, reliable, thorough)
5. (40)Results and Discussion (Are results made clear? Are tables/charts/photos/figures clear summaries of the work? Does the Discussion adequately explain to the reader what the results mean in terms of addressing the research objectives/hypotheses)
6. (20) Conclusion (Are conclusions aligned with and effectively explain the results? Does the conclusion lead the reader to recognize the importance of the work?)
(120) Content Subtotal
II. Presentation (40%)
1 (20) Use of headings and strong visual focus areas that attract readers
2 (20) Flow (easy to follow) and readability
3 (20) Quality of figures, tables and photos
4 (20) Overall appearance
(80) Presentation Subtotal
(200) Competitive Poster Grand Total
COMMENTS:
