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Download full textYousef, Ahmed Mohamed Fahmy; Chatti, Mohamed Amine; Schroeder, Ulrik; Wosnitza, Marold – International Review of Research in Open and Distributed Learning, 2015
In the past few years, there has been an increasing interest in Massive Open Online Courses (MOOCs) as a new form of Technology-Enhanced Learning (TEL), in higher education and beyond. Recognizing the limitations of standalone MOOCs, blended MOOCs (bMOOCs) that aim at bringing in-class (i.e. face-to-face) interactions and online learning…
Descriptors: Usability, Use Studies, Blended Learning, Large Group Instruction
Direct linkGeith, Chris; Vignare, Karen; Bourquin, Leslie D.; Thiagarajan, Deepa – Journal of Asynchronous Learning Networks, 2010
The Food Safety Knowledge Network (FSKN) is a collaboration between Michigan State University, the Global Food Safety Initiative of the Consumer Goods Forum, and other food industry and public sector partners. FSKN's goal is to help strengthen the food industry's response to the complex food safety knowledge and training challenges that affect…
Descriptors: Foreign Countries, Developing Nations, Manufacturing, International Trade
