Innovative Teaching Approaches in Food Studies
𝗧𝗵𝗲 𝗺𝗮𝗶𝗻 𝗼𝗯𝗷𝗲𝗰𝘁𝗶𝘃𝗲 𝗼𝗳 𝘁𝗵𝗶𝘀 𝘀𝘂𝗿𝘃𝗲𝘆 𝗶𝘀 𝘁𝗼 𝗲𝘃𝗮𝗹𝘂𝗮𝘁𝗲 𝘁𝗵𝗲 𝘀𝘁𝗮𝘁𝘂𝘀 𝗼𝗳 𝗵𝗶𝗴𝗵𝗲𝗿 𝗲𝗱𝘂𝗰𝗮𝘁𝗶𝗼𝗻 𝘁𝗲𝗮𝗰𝗵𝗲𝗿𝘀 𝗼𝗻 𝘁𝗵𝗲 𝘂𝘀𝗲 𝗼𝗳 𝗱𝗶𝗳𝗳𝗲𝗿𝗲𝗻𝘁 𝘁𝗲𝗮𝗰𝗵𝗶𝗻𝗴 𝗿𝗲𝘀𝗼𝘂𝗿𝗰𝗲𝘀, 𝗲𝘀𝗽𝗲𝗰𝗶𝗮𝗹𝗹𝘆 𝗼𝗽𝗲𝗻 𝗮𝗰𝗰𝗲𝘀𝘀, 𝗮𝗻𝗱 𝗺𝗲𝘁𝗵𝗼𝗱𝘀 𝗶𝗻 𝘁𝗵𝗲 𝗳𝗶𝗲𝗹𝗱 𝗼𝗳 𝗳𝗼𝗼𝗱 𝘀𝘁𝘂𝗱𝗶𝗲𝘀.
𝗧𝗵𝗲 𝘀𝗲𝗰𝗼𝗻𝗱 𝗴𝗼𝗮𝗹 𝗶𝘀 𝘁𝗼 𝗮𝗻𝘁𝗶𝗰𝗶𝗽𝗮𝘁𝗲 𝘁𝗵𝗮𝘁 𝘁𝗵𝗲 𝗰𝘂𝗿𝗿𝗲𝗻𝘁 𝗖𝗢𝗩𝗜𝗗-𝟭𝟵 𝗽𝗮𝗻𝗱𝗲𝗺𝗶𝗰 𝘄𝗶𝗹𝗹 𝗹𝗲𝗮𝗱 𝘁𝗼 𝘀𝗶𝗴𝗻𝗶𝗳𝗶𝗰𝗮𝗻𝘁 𝗰𝗵𝗮𝗻𝗴𝗲𝘀 𝗶𝗻 𝗺𝗲𝘁𝗵𝗼𝗱𝘀 𝗮𝗻𝗱 𝗿𝗲𝘀𝗼𝘂𝗿𝗰𝗲𝘀 𝗳𝗼𝗿 𝘁𝗲𝗮𝗰𝗵𝗶𝗻𝗴, 𝗮𝗻𝗱, 𝘁𝗵𝘂𝘀, 𝘁𝗵𝗶𝘀 𝘀𝘂𝗿𝘃𝗲𝘆 𝗰𝗮𝗻 𝗮𝘀𝘀𝗶𝘀𝘁 𝗶𝗻 𝗽𝗿𝗲𝗽𝗮𝗿𝗲𝗱𝗻𝗲𝘀𝘀 𝘄𝗶𝘁𝗵 𝗺𝗲𝘁𝗵𝗼𝗱𝘀 𝗮𝗻𝗱 𝗿𝗲𝘀𝗼𝘂𝗿𝗰𝗲𝘀 𝘁𝗵𝗮𝘁 𝗰𝗮𝗻 𝗮𝗰𝗰𝗲𝗹𝗲𝗿𝗮𝘁𝗲 𝘁𝗵𝗮𝘁 𝗰𝗵𝗮𝗻𝗴𝗲.
Nowadays teachers and trainers, as well as students and professionals, in the field of food production, including food science, technology and engineering related subjects, have been faced with continuous challenges to obtain and develop adequate teaching materials and methodologies to face the arising actual needs for knowledge, competences and skills of the professionals.
Technology is being developed constantly and is regarded as an integral part of the community life, specially these last critical weeks. There are currently available various open access teaching resources, such as elearning modules, audio-visuals, webinars, ppt files, or interactive virtual laboratories. Examples are the materials provided by IUFoST, webpages of Prof. R.P. Singh, Ferruh Erdogdu and Micha Peleg, and the Database of materials by ISEKI_Food Association.
𝗧𝗵𝗶𝘀 𝗾𝘂𝗲𝘀𝘁𝗶𝗼𝗻𝗻𝗮𝗶𝗿𝗲 𝘄𝗶𝗹𝗹 𝗻𝗼𝘁 𝘁𝗮𝗸𝗲 𝘆𝗼𝘂 𝗺𝗼𝗿𝗲 𝘁𝗵𝗮𝗻 𝟏𝟎 𝐌𝐈𝐍𝐔𝐓𝐄𝐒 𝘁𝗼 𝗮𝗻𝘀𝘄𝗲𝗿.
Data collected will be critically and statistically evaluated and made available at the IUFoST website –
. 𝗜𝗳 𝘆𝗼𝘂 𝘄𝗮𝗻𝘁 𝘁𝗼 𝗿𝗲𝗰𝗲𝗶𝘃𝗲 𝗶𝘁 𝗯𝘆 𝗲𝗺𝗮𝗶𝗹, 𝗽𝗹𝗲𝗮𝘀𝗲 𝗹𝗲𝗮𝘃𝗲 𝘆𝗼𝘂r 𝗮𝗱𝗱𝗿𝗲𝘀𝘀 𝗮𝘁 𝘁𝗵𝗲 𝗲𝗻𝗱.
𝗧𝗵𝗲 𝗜𝗨𝗙𝗼𝗦𝗧 𝗘𝗱𝘂𝗰𝗮𝘁𝗶𝗼𝗻 𝗖𝗼𝗺𝗺𝗶𝘁𝘁𝗲𝗲 𝗮𝗰𝗸𝗻𝗼𝘄𝗹𝗲𝗱𝗴𝗲𝘀 𝘆𝗼𝘂𝗿 𝗰𝗼𝗻𝘁𝗿𝗶𝗯𝘂𝘁𝗶𝗼𝗻.
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