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Publication
Food consumer science post-graduate courses: comparison of face-to-face versus online delivery systems
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Advisor(s)
Abstract(s)
Purpose – The purpose of this paper is to compare face-to-face versus online course delivery systems
in the area of food consumption and to analyse the students’ expectations and experiences. It aims to
analyse the following dimensions: general expectations, learning organization and interactions in
students’ discourses.
Design/methodology/approach – The methodology adopted is of interpretative nature using
semi-structured qualitative interviews. An interview guide was designed taking into account the
learning modalities (styles and strategies), materials and learning tools, teacher-student interaction
and peer interaction dimensions. The students of both courses were interviewed in the second semester
of the curricular year of the respective MSc degrees.
Findings – This study has shown that face-to-face and online students are equally satisfied with
their courses revealing the same confirmed general expectations. Comments for both course delivery
systems are the need for more laboratory and practical classes. Results from this study also indicated
that face-to-face and online educations are effective training food consumer sciences students
suggesting, however, that both systems should evolve to blended-learning.
Practical implications – Both course delivery systems (face-to-face and online) contributed to the
competencies acquisition in Food Consumer Sciences. B-learning appears as the natural convergence
of students needs.
Originality/value – The online course results of the discourse analysis suggest the success developing
a learning community pointing out the role of the online instructor and the course coordinator. The paper
provided useful data and knowledge on which further research can be carried out.
Description
Keywords
Learning Students Food products Teaching methods Internet Classrooms
Pedagogical Context
Citation
de Moura, A. P., Cunha, L. M., Miranda Azeiteiro, U., Aires, L., Graça, P., & Vaz de Almeida, M. D. (2010). Food consumer science post-graduate courses: comparison of face-to-face versus online delivery systems. British Food Journal, 112(5), 544-556
Publisher
Emerald