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.: Enhancing Teaching in Food Science :. |
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Active
Learning For The College Classroom
- This site summarizes the current methodology in methodology for active and
collaborative learning in the classroom. Written for faculty members in all
disciplines, it begins with basic definitions and then provides twenty-nine
techniques for active learning in a classroom setting.
Assessment
in Problem-Based Learning
- A useful webpage focused on a discussion of how to design effective
measures to assess student learning via problem-based learning methodology.
The webpage is admittedly dated (ca. 1999) but contains useful material and
solid references that any educator interested in assessment should consider
reading. The site is simply designed and contains only one link (which
works) to another webpage.
Cooperative Learning
- This page presents material from the University of Tennessee on applying
cooperative learning in a classroom setting. It gives a nice, quick, summary
of cooperative learning, defining it and establishing rules and techniques.|
Journal of
Food Science Education (JFSE)
– The following articles
are related to food science education and are mainly targetted to food
science academics to enhance their teaching techniques. The articles, in pdf
format, can be download free from IFT’s Journal of Food Science Education
website. Articles
"Chips with Everything": A Laboratory Exercise
for Comparing Subjective and Objective Measurements of Potato Chips – JFSE,
Volume 4, Issue 3 (July 2005)
A Simple
Laboratory Exercise for Ethanol Production by Immobilized Bakery Yeasts (Saccharoymyces
cerevisiae) -
Volume 4, Issue 3 (July 2005)
Just-in-Time Teaching for Food Science: Creating
an Active Learner Classroom - JFSE,
Volume 4, Issue 2 (April 2005)
Using
Quality Circles to Enhance Student Involvement and Course Quality in aLarge
Undergraduate Food Science and Nutrition Course - JFSE,
Volume 4, Issue 1 (January 2005
Internet-assisted Real-time Experiments Using the Internet—Hardware and
Software Considerations
Factors that
Affect Student Motivation in a Dairy Products Elective Course - JFSE,
Volume 4, Issue 1 (January 2005
Learning: Objectives, Competencies, or Outcomes -
JFSE,
Volume 3, Issue 4 October 2004
Application
of Gap Analysis to Education: A Case Study of theFoodSafety and Quality
Assurance Program at the University of Guelph - JFSE,
Volume 3, Issue 3 July 2004
Keep Your
Ear to the Ground - JFSE,
Volume 3, Issue 3 July 2004
Improving
Oral Communication Skills of Students in Food Science Courses - JFSE,
Volume 3, Issue 2 April 2004
Product Quality Assurance Project for Teaching of
Food Analysis -
JFSE,
Volume 3, Issue 2 April 2004
Math Skills
Assessment - JFSE,
Volume 3, Issue 2 April 2004
An
Undergraduate Research Opportunity: Collaboration Between Undergraduate and
Graduate Students - JFSE,
Volume 3, Issue 1 January 2004
PhytochemicalsinFruits and Vegetables: Use of Interactive Videoconferencing
andtheWorld Wide Web for Teaching a Multidisciplinary Course - JFSE,
Volume 2, Issue 4 October 2003
UtilizingProject-based Learning and Competition to Develop Student Skillsand
Interest in Producing Quality Food Items - JFSE,
Volume 2, Issue 4 October 2003
Developing
Web-based Interdisciplinary Modules to Teach Solid Waste/Residue Management
in the Food Chain - JFSE,
Volume 2, Issue 3 July 2003
An Immersion
Approach to Teaching Food Science - JFSE,
Volume 2, Issue 3 July 2003
Integration
of Team-building Skills into Food Chemistry Team Research Projects - JFSE,
Volume 2, Issue 2 April 2003
Using
Qualitative Understanding of Food Safety Research Methods to Ascertain
Elementary Students - JFSE,
Volume 2, Issue 2 April 2003
Making the
Transition to a Food Science Curriculum Based on Assessment of Learning
Outcomes - JFSE,
Volume 2, Issue 2 April 2003
Integrating
Problem-based learning in an Introductory College Food Science Course - JFSE,
Volume 2, Issue 1 January 2003
Validation
of Analytical Measurements by Single-trial and Collaborative Study - JFSE,
Volume 2, Issue 1 January 2003
On-line
Compared with Face-to-face Introductory Food Science Courses: An Assessment
- JFSE,
Volume 2, Issue 1 January 2003
Active
Learning in the Experimental Study of Food - JFSE,
Volume 1, Issue 3 October 2002
A Dynamic
Food Science Internship Program: Integration of Problem-based Learning and
Student-centered Mentoring - JFSE,
Volume 1, Issue 3 October 2002
A Method for
Graduate Students to Provide Feedback to Their Major Professors - JFSE,
Volume 1, Issue 3 October 2002
A Model for
Developing and Testing Custom-Made Laboratory Manuals to Use with Food
Chemistry and Food Analysis Courses - JFSE,
Volume 1, Issue 2 July 2002
Sharing our
Experiences with Writing-for-Learning Techniques in a Large Introductory
Course: The Daily Microtheme - JFSE,
Volume 1, Issue 2 July 2002
Sharing our
Experiences with Writing-for-Learning Techniques in a Large Introductory
Course: The Popular Press Critique
- JFSE,
Volume 1, Issue 2 July 2002
A Simple
Laboratory Exercise in Food Structure/Texture Relationships Using a Flatbed
Scanner
A
Multi-Institutional Web-Based Undergraduate Food Product Innovation and
Marketing Course - JFSE,
Volume 1, Issue 1 April 2002
Chromatography of Food Dyes: A Simple Demonstration for Actively Engaging
High School Students in the Chemistry of Foods - JFSE,
Volume 1, Issue 1 April 2002 |