The number of online courses offered by universities in America continues to increase. Due to limited direct interactions with students, these courses can struggle to promote student engagement. Food science is uniquely situated for implementation of hands-on project-based learning opportunities since basic experiments can be performed in a…

Over the last two decades, the academy has experienced a renaissance of diversity in pedagogical techniques with the introduction of experiential learning, active learning, flipping the classroom, and, more recently, team-based learning (TBL). TBL adopts a two-stage process that incorporates individual learning with team collaboration. While…

Designing a course of academic English for 94 teachers to teach 1,200 students based in different parts of the world might present a challenge to any course development team. Add into that mix the transformation of a program from traditional face-to-face delivery, to a course delivered fully online, with teachers in different time zones using…

For the forty-first time, the Association for Educational Communications and Technology (AECT) is sponsoring the publication of these Proceedings. Papers published in this volume were presented at the annual AECT Convention in Kansas City, Missouri. The Proceedings of AECT's Convention are published in two volumes. Volume 1 contains twenty-seven…

The article presents a comparison of online and on ground instructional techniques focusing on the differences between face-to-face and computer-mediated communication. Lessons are drawn from the authors, who collectively teach online courses at Nova Southeastern University as well as the United States Sports Academy, Baker College, the University…