Article citationsMore>>
Laing, D., Prescott, J., Bell, G., Gillmore, R., James, C., Best, D., Allen, S., Yoshida, M., & Yamazaki, K. (1993). A Cross Cultural Study of Taste Discrimination with Australians and Japanese. Chemical Senses, 18, 161-168.
https://doi.org/10.1093/chemse/18.2.161
has been cited by the following article:
-
TITLE:
Cross Cultural Experiences of Chinese Students Studying Food Science in Ireland
AUTHORS:
Maurice G. O’Sullivan, Briony Supple
KEYWORDS:
Chinese, Student, Cross-Cultural, Structured Interview, Tools, Teaching and Learning
JOURNAL NAME:
Creative Education,
Vol.9 No.13,
October
25,
2018
ABSTRACT: This study focuses on the specific needs of Chinese students studying food science in UCC in order to provide better teaching and learning tools for students. Semi-structured individual interviews were used to establish the pros and cons of their learning experiences. The students interviewed showed consensus, such as: it is essential that they receive lecture notes with an adequate lead time so that they can pre-read and translate sections. They must havegood WIFI access to facilitate real-time online translation. In order to speed and ease their transition into the Irish higher education system it is necessary to provide tutorials to Chinese students for the unfamiliar essay exam question format.
Related Articles:
-
Mukeba Mbala Eric, Shiwei Xu, Wen Yu, Shengwei Wang, Abdul-Gafar Ahmed, Siek Darith, Mujinga Bukasa Eliane
-
Xiting Chen
-
Koffi Sébastien Ouffoué, Moreto Salla, Denis Yapo Kicho, Dodiomon Soro, Kouhété Philippe Da, Zanahi Félix Tonzibo
-
Xiaoyu Liu, Duyun Peng, Youdong Wen
-
Fossou Jean-Luc Hervé Kouadio, Mamadou Sangare, N’Guessan Nestor Houssou, Marc Ephrem Allialy, Sagbrou Chérubin Djro