The number of online courses offered by universities in America continues to increase. Due to limited direct interactions with students, these courses can struggle to promote student engagement. Food science is uniquely situated for implementation of hands‐on project‐based learning opportunities since basic experiments can be performed in a kitchen with minimal supplies and equipment. The purpose of this teaching and learning tip is to share materials designed for an asynchronous online course, instructional fermentation vignettes, and the Home Fermented Foods Project assignment, which tasks students with creating two fermented foods with two accompanying documents explaining the science of each employed steps. Students are engaged with the projects while connecting the lecture material to familiar products that they create such as sauerkraut, yogurt, and bread. Overall, based on student evaluations and our interactions with the students, our implementation of this project has been positive. Downloadable handouts containing assignment details are available as Supporting Information.

中文翻译：

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设计异步在线发酵科学材料，包括使用家庭发酵食品项目吸引在线学习者

美国大学提供的在线课程数量继续增加。由于与学生的直接互动有限，因此这些课程可能难以促进学生的参与度。食品科学在实现基于项目的动手实践方面具有独特的优势，因为基本的实验可以在厨房中用最少的设备和设备进行。本教学技巧的目的是共享为异步在线课程，指导性发酵小插图以及“家庭发酵食品”项目作业而设计的材料，这些任务要求学生制作两种发酵食品，并附有两个随附的文件，解释每个采用步骤的科学性。学生将项目与课程相关联，同时将讲课材料与他们创建的熟悉的产品（如德国泡菜，酸奶和面包。总体而言，根据学生的评估以及我们与学生的互动，我们对该项目的实施是积极的。包含作业详细信息的可下载讲义可作为支持信息获得。