Abstract
ABSTRACT: This study tracked and compared the performance of traditional classroom and on‐line students in 2 introductory level food science classes. Student evaluations were also compared for the 2 groups. All of the Face‐to‐face (FTF) students were full‐time college students. Seventynine percent of on‐line students lived over 50 miles from campus. About 21% of the on‐line enrollments were of skilled workers from the food industry. Performance on standardized exams was significantly higher for on‐line students. Student evaluations were very positive for both forms of instruction. Differences in maturity, academic load, motivation, class standing, and experience/knowledge of the food industry may have all played a role in the observed results. Although our study cannot differentiate between these effects, it is apparent that on‐line food science instruction can be an effective alternative for individuals who are unable to attend traditional courses.
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