Talk:Ghee

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This article is written in Indian English, which has its own spelling conventions (colour, travelled, centre, analysed, defence, realise) and some terms may be different or absent from other varieties of English. According to the relevant style guide, this should not be changed without broad consensus.

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Wiki Education assignment: Introduction to Community Economic and Social Development II

Latest comment: 2 years ago1 comment1 person in discussion

This article was the subject of a Wiki Education Foundation–supported course assignment, between 9 January 2024 and 12 April 2024. Further details are available on the course page. Student editor(s): Rajatrana1 (article contribs).

— Assignment last updated by Rajatrana1 (talk) 22:54, 12 April 2024 (UTC)Reply

Wiki Education Assignment: Introduction to Food Science

Latest comment: 1 month ago3 comments2 people in discussion

This article is the subject of a Wik-based project between July 7 and August 13, 2026. Information about this project is available on the UBC Wiki page: Course:FNH200/Projects/2026 - UBC Wiki

At the moment, students proposed to contribute to the ghee page by contributing to the following subtopics:

Traditional production and modernization
- How has traditional ghee-making changed with modern food processing?
- How do industrial methods affect the quality and authenticity of ghee?
Chemical changes during processing
- What chemical reactions create ghee’s unique flavour and aroma?
- How does heat change the fat structure of ghee?
Global popularity and consumer trends
- Why has ghee become popular as a “health food” worldwide?
- How do cultural beliefs influence consumer choices about ghee?
Sustainability and food systems
- Is ghee production more environmentally sustainable compared to other cooking fats?
- How do dairy farming and production practices impact ghee’s environmental footprint?

JudyCChan (talk) 03:26, 28 July 2026 (UTC)Reply

JudyCChan - a Special:Diff/1369265219 reversion on the ghee article was justified because new user, Stuffedpotato - presumed to be a student in your class meeting a deadline today - dumped an extensive edit into the article without discussing it or associated sources first on this talk page.

It seems reasonable to conclude there also was no in-course peer-review or overview by you or any instructor, as the addition by Stuffedpotato was poorly sourced and a duplicate of some existing content. If your class wishes to discuss and amend edits to the ghee article, please encourage presenting them first on the talk page. I left a note on Stuffedpotato's talk page.

Your course description seems out of the ordinary presentation to reveal students and specific assignments. Notifying Ian (Wiki Ed) for review or comment to advise for your future courses. Zefr (talk) 23:07, 13 August 2026 (UTC)Reply

Thanks for the guidance and letting Stuffedpotato know. I will continue to monitor students' work on ghee. Judy JudyCChan (talk) 00:13, 14 August 2026 (UTC)Reply

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Talk:Ghee

Wiki Education assignment: Introduction to Community Economic and Social Development II

Wiki Education Assignment: Introduction to Food Science