Designing asynchronous online fermentation science materials including using a home fermented foods project to engage online learners

Maxwell J. Holle, Michael J. Miller

Research output: Contribution to journalArticlepeer-review

Abstract

The number of online courses offered by universities in America continues to increase. Due to limited direct interactions with students, these courses can struggle to promote student engagement. Food science is uniquely situated for implementation of hands-on project-based learning opportunities since basic experiments can be performed in a kitchen with minimal supplies and equipment. The purpose of this teaching and learning tip is to share materials designed for an asynchronous online course, instructional fermentation vignettes, and the Home Fermented Foods Project assignment, which tasks students with creating two fermented foods with two accompanying documents explaining the science of each employed steps. Students are engaged with the projects while connecting the lecture material to familiar products that they create such as sauerkraut, yogurt, and bread. Overall, based on student evaluations and our interactions with the students, our implementation of this project has been positive. Downloadable handouts containing assignment details are available as Supporting Information.

Original languageEnglish (US)
JournalJournal of Food Science Education
DOIs
StateAccepted/In press - 2020

Keywords

  • asynchronous
  • course materials
  • fermentation science
  • student project

ASJC Scopus subject areas

  • Food Science
  • Education

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