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Korte, Debra; Reitz, Nicholas; Schmidt, Shelly J. – Journal of Food Science Education, 2016
Informed by the latest research on how people learn, effective teachers address both aspects of the teaching-learning equation--they engage students in the course material by implementing best teaching practices and they prepare students for learning by sharing best learning practices. The purpose of this study was to evaluate the impact of…
Descriptors: Educational Practices, Student Centered Learning, Likert Scales, Student Attitudes
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Flint, Steve; Stewart, Terry – Journal of Food Science Education, 2010
A web-based virtual laboratory exercise in identifying an unknown microorganism was designed for use with a cohort of 3rd-year university food-technology students. They were presented with a food-contamination case, and then walked through a number of diagnostic steps to identify the microorganism. At each step, the students were asked to select 1…
Descriptors: Feedback (Response), Outcomes of Education, Science Laboratories, Microbiology
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Bohn, Dawn M.; Schmidt, Shelly J. – Journal of Food Science Education, 2008
Experiential learning activities are often viewed as impractical, and potentially unfeasible, instructional tools to employ in a large enrollment course. Research has shown, though, that the metacognitive skills that students utilize while participating in experiential learning activities enable them to assess their true level of understanding and…
Descriptors: Foods Instruction, Learning Activities, Safety, Nutrition
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Marrs, Kathleen A.; Chism, Grady W., III – Journal of Food Science Education, 2005
Just-in-Time Teaching (JiTT) combines the best features of traditional in-class instruction with the communication potential available via the Web. We describe here how JiTT has been used in Biology Education and how it can be used in Food Science Education. JiTT uses Web-based "Warm Up" assignments due before class to stimulate critical thinking…
Descriptors: Foods Instruction, Biology, Science Instruction, College Science
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Hartel, R. W.; Adem, M. – Journal of Food Science Education, 2004
A math review exam, written and administered in conjunction with the Quantitative Assessment Program at the Univ. of Wisconsin-Madison, is used at the beginning of the 1st food engineering course to evaluate math skills needed for successful completion of the course. Students who do not score well on the math exam are targeted for individual…
Descriptors: Engineering, Courses, Mathematics Skills, Mathematics Tests