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  2. 2015
  3. June
  4. P
  5. Priniciples of Food Processing & Preservation
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Questions marked with a * are required Exit Survey
 
 
* 1. The course delivery was clear and understandable
Strongly agree Agree Neutral Disagree Strongly disagree
 
 
 
* 2. The course was delivered in  a structured manner
Strongly agree Agree Neutral Disagree Strongly disagree
 
 
 
* 3. Teaching and learning aids were used effectively
 
Strongly agree
 
Agree
 
Neutral
 
Disagree
 
Strongly disagree
 
 
 
* 4. Able to list & identify the factors responsible for food spoilage including a description of the different types of spoilages
 
Strongly agree
 
Agree
 
Neutral
 
Disagree
 
Strongly disagree
 
 
 
* 5. Able to compare & contrast the different low temperature food preservation methods & discuss their principles
 
Strongly agree
 
Agree
 
Neutral
 
Disagree
 
Strongly disagree
 
 
 
* 6. Able to compare & contrast the different high temperature fod preservation methods & discuss their principles
 
Strongly agree
 
Agree
 
Neutral
 
Disagree
 
Strongly disagree
 
 
 
* 7. Able to discuss the applications of dehydration as methods of food preservation
 
Strongly agree
 
Agree
 
Neutral
 
Disagree
 
Strongly disagree
 
 
 
* 8. Able to discuss the applications of membrane based separation & irradiation as methods of food preservation
 
Strongly agree
 
Agree
 
Neutral
 
Disagree
 
Strongly disagree
 
 
 
* 9. The course influenced you in further learning
 
Strongly agree
 
Agree
 
Neutral
 
Disagree
 
Strongly disagree
 
 
 
* 10. The course contributed in interdisciplinary learning
 
Strongly agree
 
Agree
 
Neutral
 
Disagree
 
Strongly disagree