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Development, implementation and evaluation of an online food safety course for artisan and farmstead cheesemakers

Investigators
Stevenson, Clint
Institutions
North Carolina State University
Start date
2016
End date
2018
Objective
(1) Course Design and Development (narrated presentation, animation, and knowledge-checks) (2) Interactive Case Study Design and Development (staging and recording videos, developing interactive questions, and integrating into the rest of the course) (3) Collect feedback on beta version from local artisan and farmstead cheesemakers and refine training program. (4) Implement and market the training program (5) Course evaluation and assessment activities (6) Present impacts of project (summer conferences, academic journals, etc.)​
Funding Source
Dairy Research Inst.
Categories
Education and Training
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants