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Journal of Food Science Education

April 2005 Volume 4, Number 2

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Table of Contents

Number of articles: 1

  1. Just-in-Time Teaching for Food Science: Creating an Active Learner Classroom

    Kathleen A. Marrs & Grady W. Chism

    Just-in-Time Teaching (JiTT) combines the best features of traditional in-class instruction with the communication potential available via the Web. We describe here how JiTT has been used in... More

    pp. 27-34

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