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Download full textSihui Ma; Amy Leman – NACTA Journal, 2023
As the food industry becomes globally connected, it is essential to provide Food Science students with experience working in virtual teams before they enter the workforce. Working in teams virtually brings extra challenges due to a lack of face-to-face interactions. FSHN 230, Professional Issues in Food Science (asynchronously online), allowed…
Descriptors: Food, Science Education, Asynchronous Communication, Online Courses
