International Journal of Educational Technology in Higher Education welcomes submissions to the thematic series on “Food, nutrition and the online: Opportunities and challenges for higher education and life long learning”
Due to the multidisciplinary nature of food studies, in the large variety of European Food Sciences programmes the central core considers food technology, consumer sciences, business and economics, nutrition and health studies. Research on Information and Communications Technology (ICT) applications in educational systems confirms the potential of ICT to promote and encourage innovation and improve the quality of education, as well as to achieve greater inclusion and equity quotas. On the other hand, online lifelong learning training systems through different training modalities (e-Learning, b-Learning or m-Learning, MOOCs) make a more extensive and inclusive lifelong training possible in formal and non-formal education, proving to have the potential to be effective in expanding food studies. In addition, ICT is also a powerful pedagogical tool for the treatment of curricular contents related to: determinants of food choice, food marketing, food culture, food security, food safety and food technology.
Based on the need to tackle this topic, this thematic series entitled: Food, Nutrition and the Online: Opportunities and Challenges for Higher Education and Life Long Learning, by the International Journal of Educational Technology in Higher Education aims to raise awareness and help to adapt food related modules/courses to these new opportunities and educational challenges.
The editors are looking for case studies, reviews, reports on technological developments, outputs of research/studies, and examples of successful projects, as well as conceptual approaches, which document current knowledge.
Content: The content to be included in the special collection will comprise articles covering, but not being limited to, the following main topics:
- Innovative teaching methodologies in formal and non-formal food related programmes
- Online, blended and face-to-face learning experiences in formal and non-formal food related programmes
- Pedagogical models and theories underpinning Technology Enhanced Learning
- Innovative experiences of the ICT curricular inclusion for the development of food related programmes
Before submitting your manuscript, please ensure you have carefully read the submission guidelines for International Journal of Educational Technology in Higher Education. The complete manuscript should be submitted through the International Journal of Educational Technology in Higher Education submission system. To ensure that you submit to the correct thematic series please select the appropriate thematic series in the drop-down menu upon submission. In addition, indicate within your cover letter that you wish your manuscript to be considered as part of the thematic series on ‘Food, nutrition and the online: Opportunities and challenges for higher education and life long learning’. All submissions will undergo rigorous peer review and accepted articles will be published within the journal as a collection.
Deadline for submissions:
5 April 2019
Lead Guest Editor
F. Xavier Medina, Universitat Oberta de Catalunya (UOC), Spain
Alicia Aguilar, Universitat Oberta de Catalunya (UOC), Spain
Ana Pinto Moura, Universidade Aberta, Portugal
Jesús Frias, Dublin Institute of Technology, Ireland
José Antonio Vázquez, Universidad Claustro de Sor Juana, Ciudad de México
Submissions will also benefit from the usual advantages of open access publication:
- Rapid publication: Online submission, electronic peer review and production make the process of publishing your article simple and efficient
- High visibility and international readership in your field: Open access publication ensures high visibility and maximum exposure for your work - anyone with online access can read your article
- No space constraints: Publishing online means unlimited space for figures, extensive data and video footage
- Authors retain copyright, licensing the article under a Creative Commons license: articles can be freely redistributed and reused as long as the article is correctly attributed