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Meat Science

e-Learning Tutorial

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This e-learning project provides the user with a detailed and comprehensive resource for revising their knowledge and understanding of Meat Science. The ten-part online learning resource is designed to be studied through Moodle for six weeks prior to attending 4-8 optional training days at the University of Nottingham.

Experimental Design
Image courtesy of Dr. John Brameld (University of Nottingham).

The tutorial begins by introducing key concepts in muscle anatomy and biochemistry, before examining the process of converting muscle to meat. Interactive content includes clickable diagrams that allow the student to explore muscle components in greater detail, in addition to a range of animations, videos and drag-and-drop exercises.

Experimental Design
Image courtesy of Dr. John Brameld (University of Nottingham).
Experimental Design
Image courtesy of Dr. John Brameld (University of Nottingham).

Students’ knowledge is tested with a formative quiz at the end of each chapter. The tutorial is also supported by an extensive online glossary system, containing over 400 technical definitions which was specially constructed for the course.

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© 2017 - Joel Reed