Course Structures: Based on EFG Articles

Harold Corke*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

The Encyclopedia of Food Grains provides a valuable resource for the development of customized textbook and reading list material for a wide range of food science and technology, nutrition, and agricultural courses. The exercises and suggestions for further research can form the basis for class assignments or as starting points for students to consider if they seek to develop ideas for individual or group research projects. By beginning their investigation on a topic with an authoritative, technically based, yet accessibly written overview, the student will learn the importance of seeking out credible information and building on it through critical analysis.

Original languageEnglish
Title of host publicationThe World Of Food Grains
PublisherElsevier Inc.
Pages13-15
Number of pages3
Volume1-4
ISBN (Electronic)9780123947864
ISBN (Print)9780123944375
DOIs
StatePublished - 17 Dec 2015
Externally publishedYes

Keywords

  • Agriculture
  • Curriculum
  • Food engineering
  • Food safety
  • Food science
  • Food technology
  • Graduate
  • Product development
  • Syllabus
  • Undergraduate
  • University courses

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