A Comparison of the Degree of Student Satisfaction Using a Simulation or a Traditional Wet Lab to Teach Physical Properties of Ice

Philip G. Crandall; Corliss A. O'Bryan; Susan A. Killian; Dennis E. Beck; Nathan Jarvis; Clausen

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...

Topics: Physical Education, Chemistry Education

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...

Development of an Augmented Reality Game to Teach Abstract Concepts in Food Chemistry

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...

Topics: Instructional Materials, Chemistry Education