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Direct linkSchmidt, Shelly J.; Lee, Joo Won – Journal of Food Science Education, 2009
Freezer burn is a common problem that significantly affects the color, texture, and flavor of frozen foods. Food science students should be able to clearly explain the causes and consequences of freezer burn. However, it is difficult to find a modern, detailed, accurate, yet concise, explanation of the mechanism and factors influencing the rate of…
Descriptors: Animation, Computer Assisted Instruction, Instructional Materials, Food
Download full textKidwai, Khusro; Munyofu, Mine; Swain, William J; Ausman, Bradley D.; Lin, Huifen; Dwyer, Francis – Association for Educational Communications and Technology, 2001
Animation is being used extensively for instructional purposes; however, it has not been found to be effective on measures of higher order learning (concepts, rules, procedures) within the knowledge acquisition and knowledge integration domains. The purpose of this study was to examine the instructional effectiveness of two visual scaffolding…
Descriptors: Animation, Undergraduate Students, Scaffolding (Teaching Technique), Computer Assisted Instruction
