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Leveling Up: Thoughts on the Gap between Research and Practice

  • 08 Nov 2018
  • 11:30 AM - 1:00 PM
  • Room 122 of the Texas A&M University System Moore/Connally Building, 301 Tarrow Street College Station, Texas 77840 (behind the Hilton Hotel)


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Our Topic: Leveling Up: Thoughts on the Gap between Research and Practice

Industry and business in the 21st century are now being called “Industry 4.0.” As trainers and educators, it is imperative that we understand the ongoing learning, training, and professional development needed in response to the rapidly shifting workforce competencies and required skillsets. In the face of such unprecedented workforce demands, how do we respond both as practitioners and as educators and researchers? Dr. Roumell will offer some thoughts and pose some questions regarding perceptions about the growing gap between research and practice in the field of Human Resource and Talent Development and Adult Learning. The session will present some thought provoking statistics, and pose some questions for reflection

Our Speaker:

Dr. Elizabeth Roumell received her Ph.D. in Education from the University of Wyoming in 2009. Dr. Roumell joined the Education Administration and Human Resource Development department at Texas A&M as an Assistant Professor in 2016. She teaches graduate courses in adult education and human resource development. Her research focuses on adult learning and identity development, supervising and mentoring graduate research, and education policy analysis. Elizabeth

She has written 15 peer-reviewed journal articles, 7 book chapters, and was a Co-PI on a $1.3 million dollar grant as a state-level evaluator from 2011-2016. Dr. Roumell received the 2013 Early Career Award from the national Commission of Professors of Adult Education (CPAE) of the American Association for Adult and Continuing Education, and the 2017 Early Career Award from NRMERA, a regional division of AERA.

Food: Signature Sandwich Tray: California Club, Shelley’s Deli Chick on an organic Ancient Grain Bun, Club Royale and Amy’s Turkey-O on an organic Ancient Grain Bun, with chips or baked chips, and pickles, and assorted dessert tray. Sweet/unsweet ice tea.

This program maps to ATD's Foundational Competency: Industry Knowledge and Performance Improvement. For more information, Visit https://www.td.org/Certification/Competency-Model.

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