Date of Award


Degree Type


Degree Name

Master of Science


Food Science and Technology

Major Professor

Betty L. Beach

Committee Members

Dorothy Lyon, Al Grant


Eighteen undergraduate students at the University of Tennessee, Knoxville, were subjects in a research study to evaluate audio-tutorial modules in the development of cognitive knowledge and intellectual skills in sensory evaluation of foods. Student opinions toward testing and teaching methods and pertinent background information were obtained by a student information sheet. Practical examinations, written examinations, and the Kelley Audiovisual Scale were completed by each subject before presentation of an independent study module, immediately following the presentation, and four weeks following the presentation.

The results indicated that the students had a positive attitude toward audiovisuals and preferred independent study and test methods with the presence of an instructor. The test scores indicated that intellectual skills increased more than cognitive knowledge and were retained longer. Therefore, audio-tutorial modules using audiovisuals may be an appropriate instructional strategy and learning experience for increasing intellectual skills.

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Included in

Food Science Commons