Online Course Development and the Effect on the On-campus Classroom

Online course development and the resulting effect on the classroom are important current topics for contemporary educators in diverse fields. The chapters in this book address these topics specifically for chemistry educators.

About the author

Pia M. Sörensen is Preceptor at Harvard University's Paulson School of Engineering and Applied Sciences. She co-teaches the General Education course Science and Cooking: From Haute Cuisine to Soft Matter Science and led its recent development to an online course on Edx. Sörensen's research interests range from science and engineering education-with an emphasis on online
education and creative ways of teaching science and engineering in a liberal arts setting-to chemical biology, the science of food, and the chemical and microbial processes of fermentation. Sörensen received a B.S. in Molecular Biophysics and Biochemistry from Yale University and a PhD in Chemical Biology from Harvard University.

Summary

Online course development and the resulting effect on the classroom are important current topics for contemporary educators in diverse fields. The chapters in this book address these topics specifically for chemistry educators.

Product details

• Authors: Pia M. (EDT) S÷rensen
• Assisted by: Pia M. Sorensen (Editor), Pia M. (Senior Preceptor Sorensen (Editor), Pia M. Sörensen (Editor)
• Publisher: American chemical society
• Languages: English
• Product format: Hardback
• Released: 31.12.2017
• EAN: 9780841231252
• ISBN: 978-0-8412-3125-2
• No. of pages: 144
• Series: ACS Symposium Series; ACS Symposium Series; ACS Symposium
• Subjects: Natural sciences, medicine, IT, technology > Chemistry > General, dictionaries; SCIENCE / Chemistry / General, chemistry