Session 95: Room 394 | |||
Wednesday AMTeaching food chemistry: Outcomes, assessment and innovation | |||
| Sponsor: | Food Chemistry Division | ||
| Cosponsor(s): | Education Division | ||
| Moderator(s): | J. N. Coupland, Pennsylvania State Univ. E. A. Foegeding, North Carolina State Univ. | ||
| Time: | 9:00 AM | ||
| 9:00 AM | Introductory Remarks | ||
| 9:05 AM | 95-1 | IFT performance standards in food chemistry E. A. FOEGEDING | |
| 9:35 AM | 95-2 | Food chemistry in practice: Results of a survey J. N. COUPLAND, G. Nestor | |
| 10:05 AM | 95-3 | Use of visual explanations to enhance the learning of food chemistry concepts S. J. SCHMIDT | |
| 10:35 AM | 95-4 | A discovery-based laboratory course in food chemistry K. L. PARKIN | |
| 11:05 AM | 95-5 | Inquiry-guided learning in a food science capstone course C. R. DAUBERT, L. G. Turner, B. E. Farkas | |
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana