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Direct linkSchmidt, Shelly J. – Journal of Food Science Education, 2013
The objective of this teaching tip is to share with others an idea of how to transform student projects from a dead-end process to a value-added end product, value-added end products that make a meaningful and lasting contribution to course content for use by future students. (Contains 2 tables.)
Descriptors: Student Projects, Nutrition Instruction, Occupations, Foods Instruction
