Topics in Food Science
- To increase competence in using the Internet to search accurate, scientific information in food science and technology;
- To develop the ability to communicate professionally with colleagues using traditional methods, such as telephone, letters, facsimile, and technology-based ways, such as electronic mail;
- To understand advanced technologies and research studies in food science;
- To be able to communicate the principles, methodologies, recent research results, and conclusions on these advanced technologies or research studies with the use of proper scientific terminologies;
- To develop the ability to create, hypothesize, and take risks in concept development using these advanced technologies and research studies.
Skills and knowledge to be acquired:
Internet searches; Ability to discriminate between science-based and junk science information
Computer skills to be acquired:
Enhanced proficiency in WebCT
Graduate standing or consent of Instructor
None. All course materials will be posted on the web.
Films and videos:
Posted on the web
Called E-Lecturers, will conduct classes online
To be announced
- The course will be conducted via the Internet using any browser of your choice. Published class hours will be used for real-time chats. Totally web-based courses are available 24 hours during the semester. To access the class, you would need to have a WebCT account.
- There will be one electronic Lecturer (e-Lec) for each week. Please follow the class schedule posted under SYLLABUS.
- The COMMUNICATION TOOLS will be used for interactive classroom environment.
- Reading materials and assignments will be posted under ANNOUNCEMENTS. E-Lecs will have the option of giving e-pop quizzes or exams.
- Please follow each E-Lec’s posted consultation hours. Although this mode of learning allows 24-hour access to the course, each Lecturer may be consulted only at specified posted times.
- There will be no mid-term examination
|Class Participation||60% - 100%|
|Quizzes and Exams, if given||40%|