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Based on revelations in the literature that effective learner support services contribute in improving student achievement whilst reducing dropout rates, particularly in online distance learning courses, and also a discovery that the research…

Investigations were conducted to establish effects of fermentation and drying on the fermentation index (FI) and cut test ofpulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design with the principal factors being…

This study investigated Ghanaian higher education students' perceptions of collaborative online learning against the backdrop of limited information and communication technology infrastructure as pertains in most parts of the developing world, with…

This study adopted a participatory action research (PAR) approach to identify and address the various cultural factors that contribute in hindering faculty adoption and use of a Learning Management System (LMS) for online collaborative learning (OCL)…

Studies were conducted on the viscoelastic properties, as well as the changes in pasting characteristics, of trifoliate yam, Dioscorea dumetorum, starch during post-harvest hardening of the tubers. A 3×4 factorial experiment with blanching treatment…

Higher education institutions the world over are presently embarking on a drive towards introducing educational technologies into the teaching and learning processes so as to increase flexibility in course delivery, improve access to learning…

A refining step is often crucial for the removal of undesired components in fats and oils. More flexible refining technologies are required due to a global decline in cocoa butter quality and to meet industry’s demand for cocoa butters with improved…

Following a realization that a Web-based Learning Management System (LMS) deployed by a University in Ghana remained largely unused by instructors, the university’s management intervened. The university wishes to expand access to its educational…

Nixtamalization is a traditional process that improves the nutritional quality of corn. To provide a means of utilizing the nutritional benefits of nixtamalized corn and improve product acceptability, lactic acid fermentation was applied. The…

Following a realization that undergraduate students at a private university in Ghana were unenthused with the lecture-based teaching approach and thus engaged very minimally in their learning processes, this study investigated the potential of the…