BTech+Food+Technology

=Project information=


 * Project title: || Food Hydrocolloids in Food Processing ||
 * Project owner: || Prof Victoria Jideani ||
 * Collaborators: || Muthoni Kimani ||
 * Department: || Food Technology/Graphic Design ||
 * Course title: || Food Components 4 (FMP400S) ||
 * Course level: || BTech ||
 * Number of students: || 24 ||

=Project design=

Rationale for using podcasting / problems addressed with podcasting
why do you want to use podcasting? what challenges are you facing in your teaching? with your students? do you have enough information about your students? is there anything you would like to investigate concerning your students? how will podcasting help?

Food hydrocolloids are food ingredients used to control moisture in food processing. They are many and varied in their behaviour depending on source and structure. It is thought that podcast will enable the concepts and procedures required in the use of hydrocolloids to be explained better to students. The students will have the priviledge of listening to the podcast over and over again to reinforce learning. It will be good to include some visuals and animations ultimately resulting in a vodcast which will further help to reinforce learning.

Ways of using podcasting in Teaching and Learning
how are you going to implement podcasting? when will you start to use podcasting? for how long?

Software and hardware used
how will you create your podcasts? where are planning to upload them? how do you expect will students listen to them? where will they download them to? what devices do they own?

Research questions
are there any specific research questions that you would like to investigate? when do you think is a good time for collecting data from your students?

Personal reflection
How do you feel about this project at the moment? Do you feel you got enough support? If no, what kind of additional support will you need?