Arthur Grider, associate professor in the department of foods and nutrition, is this year’s recipient of the Anne Sweaney Innovation Fund for his project to develop animated videos that will enhance teaching and learning of the cellular and biochemical metabolism of iron.
Grider teaches courses in micronutrient nutrition. He said the videos will help students’ understanding of cellular processes.
“It sort of inserts you into the cell at the point where you want to focus,” Grider said of the videos. “So it really puts you in the middle of the process that you can then work with.”
Grider is no stranger to using technology in education.
He notes there are several video resources that are associated with topics like protein expression, glycolysis and the Krebs cycle.
“I found them to be somewhat entertaining as well as informative – particularly for visual learners – and something that at the very least can augment a PowerPoint presentation,” he said.
After noticing the lack of such resources for teaching more advanced cellular processes, Grider decided to take matters into his own hands.
“The Sweaney Innovation Fund is what’s allowing me to work with a medical illustrator to put together these videos, a couple of which are going to be used in my class this semester,” he said.
However, the scope of this project extends far beyond the traditional classroom.
In addition to being accessible through YouTube, Grider said the videos will open new avenues for online learning opportunities.
His hope is to generate an online class where students can go through narrated videos that would pause at certain steps and show text overlays of additional notes written by the professor.
“This would allow students to be engaged at a different level,” he said.
The Anne Sweaney Innovation Fund was established in 2012 in honor of the Josiah Meigs Distinguished Professor Emerita, who served the college for more than 30 years.
This program provides funds to support faculty and students’ current projects as well as new programs created to meet emerging needs.
This article was written by FACS consumer journalism student Ellen Hallman
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