30B-11 |
Online versus face-to-face introductory food science courses: An assessment |
J. D. CULBERTSON, Food Science and Toxicology, University of Idaho, 202A Food Research Center, Moscow, ID 83843 To meet the demands of a diverse and dynamic audience, delivery of Food Science curricula has expanded beyond the traditional classroom and onto the worldwide web (WWW). Do virtual classrooms provide an environment for learning that equates to the traditional? What do students think of this method of delivery? We compared student performance and course evaluations for an introductory food science course delivered face-to-face (FTF) and on the worldwide web (WWW). Introductory Food Science (FST 170) was taught Fall semester 2001 in the classroom (FTF) and on the web (WWW). Students were evaluated using identical exams and course evaluations. Results: Performance, as measured by exams scores were not significantly different (p=.05) between the two groups of students. WWW student averages were higher, but low enrollment (n=17) impacted significance. Course evaluation scores were not significantly different (p=.05). This study indicates that introductory food science courses can effectively be delivered using the Internet. Students appear to learn as effectively and rate the delivery method similarly compared to face-to-face instruction.
Session 30B, Education
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