Goals and Objectives

• To increase competence in using the Internet to search accurate, scientific information in food science and technology;
  
• To develop the ability to communicate professionally with colleagues using traditional methods, such as telephone, letters, facsimile, and technology-based ways, such as electronic mail;
  
• To understand advanced technologies and research studies in food science;
  
• To be able to communicate the principles, methodologies, recent research results, and conclusions on these advanced technologies or research studies with the use of proper scientific terminologies;
  
• To develop the ability to create, hypothesize, and take risks in concept development using these advanced technologies and research studies.
  
  

Skills and Knowledge to be Acquired

• Internet searches
  
• Ability to discriminate between science-based and junk science information
  
  

Computer Skills to be Acquired

Enhanced proficiency in WebCT

Prerequisites

Graduate standing or consent of Instructor

Texts

None. All course materials will be posted on the web.

Films/Videotapes

Posted on the web

Guest Speakers

Called E-Lecturers, will conduct classes online.

Field Trips

To be announced

Course Organization

• The course will be conducted via the Internet using any browser of your choice. Published class hours will be used for real-time chats. Totally web-based courses are available 24 hours during the semester. To access the class, you would need to have a WebCT account.
  
• There will be one electronic Lecturer (e-Lec) for each week. Please follow the class schedule posted under SYLLABUS.
  
• The COMMUNICATION TOOLS will be used for interactive classroom environment.
  
• Reading materials and assignments will be posted under ANNOUNCEMENTS. E-Lecs will have the option of giving e-pop quizzes or exams.
  
• Please follow each E-Lec’s posted consultation hours. Although this mode of learning allows 24-hour access to the course, each Lecturer may be consulted only at specified posted times.
  
• There will be no mid-term examination
  
  

Grading

Class Participaion	60% - 100%
Quizzes and Exams, if given	40%

Faculty

Aurora A. Saulo