Since it’s inception in Fall 2017, the Distance Education (DE) department has had the opportunity to work with several faculty members in either creating or redesigning online courses. Please feel free to peruse the work portfolio and descriptions of each project below.
Spring 2018
Dr. Dana Hanson–Food Preservation Pre-Lab Online Modules (Course Redesign)
Starting in January 2018, I worked with Dr. Dana Hanson (Associate Professor of Food Science) to flip his FS 421 course and lab. The challenge with his former course was that he lacked sufficient time to teach students the necessary content for them to perform their in-person lab work during the time lab was scheduled to occur. The solution we decided on was converting his lab lecture material to online pre-lab modules that students completed and took a quiz on before coming to lab. I used Storyline 360 to convert his precious lecture material into an interactive format that students could use and print in order to learn and retain the information presented. We ended up with 6 online labs and revised quizzes for the students to complete. The revisions went live during the Fall 2018 semester and will be used in upcoming semesters as well. Presented below is one of the online modules currently being used in the course.
Online Lab #1: Introduction to Food Preservation
Dr. Keith Harris–New Graduate Food Toxicology Course (New Course Development)
Starting in January 2018, I worked with Dr. Harris (Associate Professor of Food Science and Undergraduate Coordinator of Food Science) to create a new graduate course, FS 591: Food Toxicology, to add to the department’s online graduate course offerings. We worked with DELTA’s Video Communications Services to create a series of videos that would further enhance the course and assist students with some of the more complicated topics throughout the course. Since it is a writing intensive course, students are required to read several articles and complete article reviews throughout the course. They also have a large written research paper that is submitted at the end of the course. During Summer 2019, we have been working the our summer scholars in Dr. Stevenson’s lab to finish out a few missing sections of the course as well as identify additional course material to add. In Fall 2019, we hope to identify a few topics and further enhance the course using lightboard videos for some of the topics that require more advanced calculations. Presented below is one of the videos currently being used in the course.
Introduction to Food Toxicology Video
Fall 2018
Dr. Natalie Cooke–(Course Redesign)
During the Spring and Fall 2018 semesters, I worked with Dr. Natalie Cooke to redesign her NTR 495 Nutrition for Diverse Populations course. She had several undergraduate students working with her who helped us collect and curate the material presented in the online modules. A challenge in this course was covering all the material during class time while still allowing for full discussion and group work before going out to work in the community at the different locations. Another challenge in this course was allowing students to cycle in and out of different populations as to allow all groups an opportunity to work with people from communities such as school-aged children, older adults, and refugees. By having a specific lab time and requiring the students to complete the online modules and reflections before coming to class, students had more time to work in their groups as well as have more time to debrief as a group when working with different populations.