|
 |
||||||||||||
|
Challenges and Opportunities in Lipids and Oil/Fats Education and Curriculum Development Organizers: Andrew Proctor, Department of Food Science, University of Arkansas, USA; and Randy Weselake, Department of Agricultural, Food and Nutritional Science, University of Alberta, Canada. ● Preparing students for careers in industry, government, and academia through the development of lipid/oils/fats learning strategies is becoming increasingly important. ● Learn about challenges/opportunities in developing educational approaches from the point of view of faculty, students, and industry with a comparative review of practices in different countries. ● Roundtable discussion will further explore key issues and provide guidance for the Professional Educators' Common Interest Group to promote education and prepare future professionals. Price Reduced!List Price:$109$75
|
|||||||||||||
|
Pricing:
|
|||||||||||||
Introductions. Andrew Proctor, Department of Food Science, University of Arkansas, USA.
A Professor's Perspective of Challenges and Opportunities. Richard Hartel, University of Wisconsin, USA.
A Student's Perspective of Challenges and Opportunities. Crystal Snyder, Department of Agricultural, Food and Nutritional Science, University of Alberta, Canada.
An Industrialist's Perspective of Challenges and Opportunities. Steven E. Hill, Kraft Foods Inc., USA.
An International Perspective of Challenges and Opportunities. Roland Verhe, University of Ghent, Belgium.
Lipids-Facts and Myths. Karen Schaich, Rutgers University, USA.
Note: Multiple purchase discounts are also available. Please contact us for details: by phone +1 217-693-4803 or by email at orders@aocs.org.
No related items were found.
|
Ratings Log in to rate this. |