PhD, Associate Professor Food, Nutrition, and Packaging Sciences Department
Project-based learning is a common teaching method that allows students to learn by becoming active participants in real-world and meaningful projects.1 With these projects comes the need for communication and information sharing. The purpose of…
This article describes the application of facilitator-led group conversations which provide a structure to address common scenarios that arise in group projects that inhibit effective group work. The article specifically focuses on the following common…
Consumers only see about 150 of the more than 10,000 products on the average grocery store’s shelves. Consumers engage with each product they see for seven seconds or less—with many products receiving less than one…
The fast food restaurant industry in the United States currently includes more than 200,000 restaurant locations with combined annual revenue of approximately $191 billion.1 These quick-service restaurants (QSRs) are characterized by providing full meals quickly,…
