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Download full textGiacalone, Davide – Higher Learning Research Communications, 2016
The purpose of this article is to discuss the implementation of case-based teaching and use of response technologies to graduate students in a food science course. The article focuses on teaching sensory science and sensometrics, presents several concrete examples used during the course, and discusses in each case some of the observed outcomes.…
Descriptors: Case Method (Teaching Technique), Academic Achievement, Audience Response Systems, Food
Direct linkGuiné, Raquel; Costa, Daniela; Correia, Paula; Costa, Cristina; Correia, Helena; Castro, Moises; Guerra, Luis; Seeds, Catherine; Coll, Collette; Radics, Laszlo; Arslan, Meahmet; Soylu, Soner; Tothova, Monika; Toth, Peter; Basile, Salvatore – International Journal of Information and Learning Technology, 2017
Purpose: The purpose of this paper is to characterize the agricultural activities and past experiences in professional training in the context of mobile learning in different countries (Portugal, Spain, Slovakia, Hungary, UK, Italy and Turkey). Design/methodology/approach: For the survey, a questionnaire was prepared in English and Portuguese and…
Descriptors: Foreign Countries, Comparative Education, Agricultural Production, Food
Washington-Ottombre, Camille; Bigalke, Siiri – International Journal of Sustainability in Higher Education, 2018
Purpose: This paper aims to compose a systematic understanding of campus sustainability innovations and unpack the complex drivers behind the elaboration of specific innovations. More precisely, the authors ask two fundamental questions: What are the topics and modes of implementation of campus sustainability innovations? What are the external and…
Descriptors: Higher Education, Educational Innovation, Sustainability, Program Implementation
Sarioglan, Mehmet – Online Submission, 2013
Purpose of this study is to determine to what extent practice skills of students, training in gastronomy education, meet the expectations of food and beverage industry. In the study, 197 students training internship in 27 different firms of total 1540 students training in gastronomy education at higher education level in Turkey were reached by…
Descriptors: Foreign Countries, Foods Instruction, Drills (Practice), Food Service
Pearson, Rebecca; Young, Michael – American Journal of Health Education, 2008
Background: The literature available on attitudes toward eating patterns and people choosing various foods suggests the possible importance of "moral" judgments and desirable personality characteristics associated with the described eating patterns. Purpose: This study was designed to replicate and extend a 1993 study of college students'…
Descriptors: Undergraduate Students, Health Education, Student Attitudes, Young Adults
Sedivy, Robert R. – 1977
A third annual study, involving 107 higher education institutions (39 public, 68 private) was conducted to determine rate and occupancy trends in housing operations of the Middle Atlantic Region. Each responding institution was asked to state its basic nine-month double-room rate or to compute an average rate if they have more than one. It is…
Descriptors: College Housing, Comparative Analysis, Dormitories, Food
