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

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

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...