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Session 67A |
Wednesday PM
Education: General
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| Sponsor: | Education Division |
| Time: | 2:00 PM- 5:30 PM |
| | 67A-1 | A debate-style seminar enhances communication skills
S. DOORES |
| | 67A-2 | Assessing barriers to dairy foods education and the effectiveness of a Dairy Foods Curriculum Packet and inservice
S. L. KAHNKE, R. J. Baer |
| | 67A-3 | Comparison of performance in an advanced nutrition survey course offered by distance education over the Internet and face-to-face formats
J. C. ALLEN, H. Hickman |
| | 67A-4 | Computer program for the thermodynamical analysis of refrigeration systems
L. G. RÍOS-CASAS, A. López-Malo, R. Chavela-Guerra, A. Alarcón-García |
| | 67A-5 | Development of a four year-degree program in food science and technology at a comprehensive Hispanic-serving institution
R. S. CHAMUL, L. Calderon, J. Harris, T. Bamrick |
| | 67A-6 | Effectiveness of a Web-based course for teaching food safety and food regulation
S. J. PINTAURO, A. Krahl, V. Chamberlain |
| | 67A-7 | Eggs as a platform for teaching secondary education chemistry
C.-S. CHEN, M. H. Penner |
| | 67A-8 | Enhancing food science education through the National Science Foundation at the University of Maine
K. M. CROWE, M. Morcom, A. A. Bushway |
| | 67A-9 | Food science summer scholars program: Undergraduate summer research and experiential learning to train the next generation of food scientists
M. Wiedmann, J. M. ROBBINS |
| | 67A-10 | Food service meat selection and preparation bridges the gap between food science and hotel and restaurant management
C. L. LORENZEN, M. P. Keene |
| | 67A-11 | Implementation of quality circles to enhance student involvement in a large introductory food science and human nutrition lecture course
S. J. SCHMIDT, M. S. Parmer, D. M. Bohn |
| | 67A-12 | Improving learning outcomes in food chemistry course: A case study
D. BOYACIOGLU |
| | 67A-13 | Integrating instruction and extension: Student-development and pilot-testing of educational messages and materials to convey food safety concepts to Meals on Wheels drivers, servers, packers, and elderly clients
D. A. DOOLEY, N. A. Kanehiro |
| | 67A-14 | Journals in food chemistry classes: Learning to write and writing to learn
E. PALOU |
| | 67A-15 | Learning food engineering by Internet-assisted remote laboratory experiments
E. PALOU, R. P. Singh, D. López-Magaña, L. G. Guerrero-Ojeda, J. Carrillo-Ayala, J. M. Ramírez, A. López-Malo, J. S. Welti-Chanes, K. Athmaran |
| | 67A-16 | Promoting opportunities to participate in undergraduate foods research throughout the curriculum
T. L. SMITH |
| | 67A-17 | Treatment of the hazardous wastes generated in the food technology academy of the University of Sonora
C. R. ALVAREZ, M. E. Arce, M. I. Tapia |