No abstract

Adulteration in food has been a concern since the beginning of civilization, as it not only decreases the quality of food products but also results in a number of ill effects on health. Authentic testing of food and adulterant detection of various food products is required for value assessment and to assure consumer protection against fraudulent activities. Through this review we intend to compile different types of adulterations made in different food items, the health risks imposed by these adulterants and detection methods available for them. Concerns about food safety and regulation have ensured the development of various techniques like physical, biochemical/immunological and molecular techniques, for adulterant detection in food. Molecular methods are more preferable when it comes to detection of biological adulterants in food, although physical and biochemical techniques are preferable for detection of other adulterants in food.

Given the explosive growth of online learning in institutions of higher education, we are in dire need of guidelines for instructing new and continuing online instructors on how best to teach in online spaces.  The purpose of this study was to identify the roles of the online instructor and categorize critical competencies for online teaching based on a review of research, and the perspectives of award-winning online faculty. We interviewed eight award-winning online faculty members from across the United States. Based on interviews, it was found that online instructors were assuming five different roles: Facilitator, Course Designer, Course Delivery, Subject Matter Expert, and Mentor.  Participants’ common tasks when designing and teaching an online course fell in two areas, either Course Design or Teaching. This research has clear implications not only for the literature research base, but for our institutions as well as we continue to offer increasing numbers of effective online courses and programs to our students.

No abstract

In this paper, we sought to address the following research question: What knowledge and skills are needed by instructional designers in higher education to be successful in their roles? We interviewed eight instructional designers from across the United States, all working for institutions of higher education. Using the constant comparative method, we analyzed our data to identify relevant themes. Our results suggest that instructional designers in higher education must have a solid foundation in instructional design and learning theory, possess soft skills and technical skills, and have a willingness to learn on the job. Most instructional designers felt their academic backgrounds assisted them with their job roles, and, in particular, valued their professional experiences. Instructional designers in higher education must also keep abreast of multiple emerging information and communication technologies. We provide a discussion to synthesize our findings. The findings are relevant to professionals, professional academic programs, and professional associations.