Student perceptions of collaborative and blended learning in food science and technology
نویسندگان
چکیده
Blended learning refers to the use of conventional face-to-face experiences in combination with online education resources and practices. An increase enrolments a more diverse student body has intensified demand develop first-year teaching pedagogies. Food science technology lecturers must facilitate constructive order skills, including critical thinking, teamwork, self-directed learning. The aim this investigation was evaluate perceptions collaborative blended Students were exposed various technology-enhanced pedagogical tools strategies such as academic journal reflections, video screencasts, group assignments, food processing practicals, crossword puzzles. A mixed-method survey consisting multiple-choice, 5-point Likert scale, open-ended qualitative questions administered via Blackboard. total 133 students registered for module, 72.1% (n = 96) completed survey. In study, respondents felt they prepared complete assignments (82%), which illustrates that could learn course material through collaboration. Moreover, 87% agreed keep up coursework format. recommended there should be lecture designed offered opportunities do oral presentations module. positively received findings general, affirm merits incorporating curricula.
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ژورنال
عنوان ژورنال: International Journal of Food Studies
سال: 2022
ISSN: ['2182-1054']
DOI: https://doi.org/10.7455/ijfs/11.1.2022.a1