Comparing Online Soybean Processing Module Including a Laboratory Component to On-Campus Module
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| Title: | Comparing Online Soybean Processing Module Including a Laboratory Component to On-Campus Module |
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| Language: | English |
| Authors: | Janae Brown, Kelly J. K. Getty |
| Source: | NACTA Journal. 2023 67:311-321. |
| Availability: | North American Colleges and Teachers of Agriculture. 1014 6th Avenue, Huntington, WV 25701. Tel: 208-957-7001; e-mail: support@nacta.org; Web site: https://nactateachers.org/ |
| Peer Reviewed: | Y |
| Page Count: | 11 |
| Publication Date: | 2023 |
| Document Type: | Journal Articles Reports - Research |
| Education Level: | Higher Education Postsecondary Education |
| Descriptors: | Agricultural Production, Agricultural Education, Experiential Learning, Science Laboratories, College Students, Student Attitudes, Writing Assignments, Student Surveys, Science Process Skills, Skill Development, Transfer of Training, Nutrition, Food Processing Occupations, Laboratory Experiments |
| Geographic Terms: | Kansas |
| ISSN: | 0149-4910 |
| Abstract: | Hands-on learning activities enhance course outcomes in college courses based on increased exam scores and student satisfaction; however, online courses pose challenges for creating hands-on learning opportunities. The objective of this study was to compare online and on-campus students' perception and performance on a soybean processing and products module with a laboratory component. The modules included identical lectures and discussion board questions. Students then participated in a hands-on laboratory exercise at home or on-campus investigating the effect of added soy protein at various levels on muffins physical and sensory properties. Baking kits were mailed to online students. All students were given detailed written instructions on how to prepare muffins for the exercise. Upon completion of the laboratory exercise, students wrote a scientific abstract on their findings. At the end of the module, all students (n=194) completed an assessment survey about their perception of the module. Seventy-two percent of online students met or exceeded expectations on the abstract assignment while 92% of on-campus students met or exceeded expectations. In both courses, ninety percent of students agreed or strongly agreed the laboratory improved their ability to apply knowledge to practical issues. Regarding knowledge gained, students reported an increased awareness of products that contain soy and methods for processing soybeans into ingredients. A common response was that students would be more likely to try soy products in the future because they were less concerned with off flavors and interested in the nutritional benefits of soy products. |
| Abstractor: | As Provided |
| Entry Date: | 2024 |
| Accession Number: | EJ1450333 |
| Database: | ERIC |
| Abstract: | Hands-on learning activities enhance course outcomes in college courses based on increased exam scores and student satisfaction; however, online courses pose challenges for creating hands-on learning opportunities. The objective of this study was to compare online and on-campus students' perception and performance on a soybean processing and products module with a laboratory component. The modules included identical lectures and discussion board questions. Students then participated in a hands-on laboratory exercise at home or on-campus investigating the effect of added soy protein at various levels on muffins physical and sensory properties. Baking kits were mailed to online students. All students were given detailed written instructions on how to prepare muffins for the exercise. Upon completion of the laboratory exercise, students wrote a scientific abstract on their findings. At the end of the module, all students (n=194) completed an assessment survey about their perception of the module. Seventy-two percent of online students met or exceeded expectations on the abstract assignment while 92% of on-campus students met or exceeded expectations. In both courses, ninety percent of students agreed or strongly agreed the laboratory improved their ability to apply knowledge to practical issues. Regarding knowledge gained, students reported an increased awareness of products that contain soy and methods for processing soybeans into ingredients. A common response was that students would be more likely to try soy products in the future because they were less concerned with off flavors and interested in the nutritional benefits of soy products. |
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| ISSN: | 0149-4910 |
