KANSAS CITY, MO. – After closing campuses in a frenzy during the spring due to the coronavirus pandemic, colleges and universities around the United States are now working to bring students back to campus while also maintaining social distance in the classroom.
Although some programs can be done remotely, meat science departments are having a difficult time conducting necessary classes without in-person interaction.
In this episode of the podcast, MEAT+POULTRY contributor and Texas A&M professor Jeff Savell shares with listeners about how College Station, Texas, is handling blended learning.
Savell discusses what students and staff are thinking about the procedures to bring meat science classes back to campus. He shares his thoughts about how teaching and student interactions drastically change from in-person classes to instruction via Zoom, and also speculates about what meat education could look like the future.
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