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The Foodborne Outbreak Challenge--Using Experiential Learning to Foster Interdisciplinary Training among Students on Foodborne Disease Outbreak Investigations
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White, Alice E.; Sabourin, Katherine R.; Scallan, Elaine – Journal of Food Science Education, 2018
The Integrated Food Safety Centers of Excellence aim to develop novel learning methods to educate and train the future public health workforce to investigate foodborne outbreaks. The Foodborne Outbreak Challenge (FOC) was a one-day event hosted by the Colorado Integrated Food Safety Center of Excellence at the Colorado School of Public Health. The…
Descriptors: Foods Instruction, Safety, Public Health, Training
Incorporating a Modified Problem-Based Learning Exercise in a Traditional Lecture and Lab-Based Dairy Products Course
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Liceaga, Andrea M.; Ballard, Tameshia S.; Skura, Brent J. – Journal of Food Science Education, 2011
A modified problem-based learning (PBL) exercise was implemented in a food science Dairy Products course, which had previously been taught in the traditional lecture and laboratory format only. The first 10 wk of the course consisted of weekly lectures and laboratory exercises. During the remaining 3 wk, students were presented with a case study…
Descriptors: Foods Instruction, Problem Based Learning, Conventional Instruction, Lecture Method
Learning through Teaching: Challenges and Opportunities in Facilitating Student Learning in Food Science and Nutrition by Using the Interteaching Approach
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Goto, Keiko; Schneider, Julie – Journal of Food Science Education, 2010
Interteaching is a new pedagogical strategy for classroom instruction that demonstrates great effective student learning outcomes in the field of psychology. It is a 20 to 30 min student-to-student discussion addressing the main points in a specified body of reading materials. Interteaching includes elements such as reciprocal peer tutoring,…
Descriptors: Foods Instruction, Nutrition Instruction, Discussion (Teaching Technique), Peer Teaching