Open AccessImplementing a Higher Education Food Science Laboratory Course during the Covid-19 Pandemic
Author(s) -
Kathleen Border
Publication year - 2021
Publication title -
hsoa journal of food science and nutrition
Language(s) - English
Resource type - Journals
ISSN - 2470-1076
DOI - 10.24966/fsn-1076/100089
Subject(s) - covid-19 , pandemic , medical education , face masks , face (sociological concept) , medicine , virology , sociology , infectious disease (medical specialty) , social science , disease , pathology , outbreak
When state regulations mandated the suspension of face-to-face classes in spring of 2020 due to the Covid-19 pandemic, it was apparent that plans needed to be leveraged to create rigorous, engaging learning experiences for students enrolled in dietetic program courses at D’Youville College in Buffalo, New York, specifically courses requiring food laboratory experiences