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


Journal of Food Science Education Volume 4, Number 2, ISSN 1541-4329


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 Biology Education and how it can be used in Food Science Education. JiTT uses Web-based “Warm Up” assignments due before class to stimulate critical thinking and create a feedback loop between faculty and students. By examining responses to “Warm Up” exercises before class, faculty members determine students' prior knowledge and misconceptions and directly address these misconceptions while discussing course content in class. Assessment results in Biology include decreased attrition rates and increases in student attitudes, motivation, interactivity, study habits, and cognitive gains.


Marrs, K.A. & Chism, G.W. (2005). Just-in-Time Teaching for Food Science: Creating an Active Learner Classroom. Journal of Food Science Education, 4(2), 27-34. Retrieved April 21, 2019 from .

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