Barriers and challenges of virtual education in faculty of nutritional sciences and food technology during the covid-19 pandemic: An experience from Iran
Background & Objective: Following the COVID-19 pandemic, virtual education was adopted as the only way to prevent the cessation of educational processes. This study aimed to identify the challenges experienced by faculty members and students of the faculty of Nutrition and Food Technology, Shahi...
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| Main Authors: | , , , , |
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| Format: | Book |
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Zanjan University of Medical Sciences and Health Services,
2023-02-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |