Search results for author:"Philip G. Crandall"
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A Comparison of the Degree of Student Satisfaction Using a Simulation or a Traditional Wet Lab to Teach Physical Properties of Ice
Journal of Food Science Education Vol. 14, No. 1 (January 2015) pp. 24–29
It is often difficult to offer food chemistry students traditional, hands-on laboratory experiences due to lack of funds for equipment, insufficient laboratory space, or the nature of distance education. A traditional wet laboratory exercise was...
Corliss A. O' Bryan; Philip G. Crandall; Katrina Shores-Ellis; Donald M. Johnson; Steven C. Ricke; John Marcy
Journal of Food Science Education Vol. 8, No. 4 (October 2009) pp. 93–100
Food companies and supporting industries need inexpensive, revisable training methods for large numbers of hourly employees due to continuing improvements in Hazard Analysis Critical Control Point (HACCP) programs, new processing equipment, and high ...
Jack A. Neal; Cheryl A. Murphy; Philip G. Crandall; Corliss A. O'Bryan; Elizabeth Keifer; Steven C. Ricke
Journal of Food Science Education Vol. 10, No. 1 (January 2011) pp. 9–12
The objective of this study was to provide the person in charge and food safety instructors an assessment tool to help characterize, identify strengths and weaknesses, determine the completeness of the knowledge gained by the employee, and evaluate...
Student-Centered and Dynamic Interfaces that Enrich Technical Learning for Online Science Learners: A Review of the Literature
Susan A. Killian; Dennis E. Beck; Corliss A. O'Bryan; Nathan Jarvis; Edgar C. Clausen; Philip G. Crandall
Journal of Food Science Education Vol. 13, No. 3 (July 2014) pp. 47–56
Communicating complex scientific and technical information presents a challenge for food science educators. The most efficient learning occurs when all senses are engaged, one reason that many educators believe that scientific principles are best...
Philip G. Crandall; Robert K. Engler; Dennis E. Beck; Susan A. Killian; Corliss A. O'Bryan; Nathan Jarvis; Clausen
Journal of Food Science Education Vol. 14, No. 1 (January 2015) pp. 18–23
One of the most pressing issues for many land grant institutions is the ever increasing cost to build and operate wet chemistry laboratories. A partial solution is to develop computer-based teaching modules that take advantage of animation, web...
Corliss A. O'Bryan; Donald M. Johnson; Katrina D. Shores-Ellis; Philip G. Crandall; John A. Marcy; Steve C. Seideman; Steven C. Ricke
Journal of Food Science Education Vol. 9, No. 1 (January 2010) pp. 6–10
This article provides background and an introduction to a user-centered design and usability test in an inexpensive format that allows content experts who are novices in e-learning development to perform testing on newly developed technical training ...