CRITICAL THINKING IN FOOD TECHNOLOGY (2 SCU)
Learning Outcomes:
On successful completion of this course, students will be able to: locate evidence-based scientific information resources; apply critical thinking skills and principle of food science to solve problems; select appropriate analytical techniques when presented with a practical problem; evaluate scientific information.
Topics:
- Introduction to Critical Thinking;
- Critical Thinking in Food Technology;
- Research Type;
- General Approaches for Controlling Bias;
- Single Factor Experimental Design;
- Factorial Experimental Design;
- Systematic Review and Meta Analysis;
- Research Proposal;
- Ethics and Responsibility in Scientific Research.
Published at :
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