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Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering
Understanding concepts of food engineering (FE) is fundamental for professionals in the discipline, necessary for food scientists, appealing to non-food science students, and valuable for curious cooks. The challenge of teaching FE is delivering meaningful learning outcomes to the different backgrou...
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| Publié dans: | Food Eng Rev |
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| Auteurs principaux: | , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Springer US
2021
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7950418/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s12393-021-09281-0 |
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