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Food consumer science post-graduate courses: comparison of face-to-face versus online delivery systems

2010Journal article Restricted access
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datacite.subject.sdg04:Educação de Qualidadept_PT
datacite.subject.sdg12:Produção e Consumo Sustentáveispt_PT
dc.contributor.authorMoura, Ana Pinto de
dc.contributor.authorCunha, Luís Miguel
dc.contributor.authorAzeiteiro, Ulisses
dc.contributor.authorAires, Luísa
dc.contributor.authorGraça, Pedro
dc.contributor.authorAlmeida, Maria Daniel Vaz de
dc.date.accessioned2023-07-24T09:34:51Z
dc.date.available2023-07-24T09:34:51Z
dc.date.issued2010
dc.description.abstractPurpose – 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationde 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), 544-556pt_PT
dc.identifier.doi10.1108/00070701011043781pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.2/14573
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherEmeraldpt_PT
dc.subjectLearningpt_PT
dc.subjectStudentspt_PT
dc.subjectFood productspt_PT
dc.subjectTeaching methodspt_PT
dc.subjectInternetpt_PT
dc.subjectClassroomspt_PT
dc.titleFood consumer science post-graduate courses: comparison of face-to-face versus online delivery systemspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleBritish Food Journalpt_PT
person.familyNameMoura
person.familyNameCunha
person.familyNameAzeiteiro
person.familyNameAires
person.givenNameAna Pinto de
person.givenNameLuís Miguel
person.givenNameUlisses
person.givenNameLuísa
person.identifierR-000-0Z4
person.identifier90893
person.identifier.ciencia-idEE1F-27E6-C356
person.identifier.ciencia-id1C13-105A-FF3A
person.identifier.ciencia-idF612-FFC3-1A2B
person.identifier.orcid0000-0001-9197-8183
person.identifier.orcid0000-0003-3536-4712
person.identifier.orcid0000-0002-5252-1700
person.identifier.orcid0000-0001-5649-276X
person.identifier.ridD-6395-2013
person.identifier.ridC-5933-2008
person.identifier.ridAAJ-7408-2020
person.identifier.scopus-author-id51161546800
person.identifier.scopus-author-id6603109821
person.identifier.scopus-author-id56578173600
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication.latestForDiscovery373ffc01-22ea-4dc1-99d4-2107f71b24a6

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