Implementation of Real-World Experiential Learning in a Food Science Course Using a Food Industry-Integrated Approach
Author:
Affiliation:
1. Dept. of Food Science and Technology; Univ. of Tennessee; 2510 River Drive Knoxville TN 37996 U.S.A.
2. ACH Food Companies, Inc; 7171 Goodlett Farms Parkway Cordova TN 38016 U.S.A
Publisher
Wiley
Subject
Education,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4329.12092/fullpdf
Reference21 articles.
1. Implementing experiential learning activities in a large enrollment introductory food science and human nutrition course;Bohn;J Food Sci Educ,2008
2. Lighting their fires through experiential learning;Briers;Agric Educ Mag,2005
3. Creating experiential learning;Cano;Agric Educ Mag,2005
4. The effects of active learning on students’ memories for course content;Cherney;Active Learning in Higher Educ,2008
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