Perceptions of the students’ learning and evaluation process in an e-learning course in Food Preservation Technology: a study case in a Food Consumption MSc-Reference-Cited by-同舟云学术

Perceptions of the students’ learning and evaluation process in an e-learning course in Food Preservation Technology: a study case in a Food Consumption MSc

Published:2020-07-07 Issue: Volume: Page:
ISSN:0957-7572
Container-title:International Journal of Technology and Design Education
language:en
Short-container-title:Int J Technol Des Educ

Author:

Fernandes Tiago A.^ORCID,Caetano Fernando J. P.

Funder

Fundação para a Ciência e Tecnologia

Publisher

Springer Science and Business Media LLC

Subject

General Engineering,Education

Link

http://link.springer.com/content/pdf/10.1007/s10798-020-09611-z.pdf

Reference30 articles.

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4. Azeiteiro, U. M., Bacelar-Nicolau, P., Caetano, F. J. P., & Caeiro, S. (2015). Education for sustainable development through e-learning in higher education: Experiences from Portugal. Journal of Cleaner Production. https://doi.org/10.1016/j.jclepro.2014.11.056 .

5. Bourdoux, S., Li, D., Rajkovic, A., Devlieghere, F., & Uyttendaele, M. (2016). Performance of drying technologies to ensure microbial safety of dried fruits and vegetables. Comprehensive Reviews in Food Science and Food Safety,15, 1056–1066. https://doi.org/10.1111/1541-4337.12224 .

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