I have just started the course - I am evaluating it with a view to adopting it for the Specialisation in Meat Inspection at the University of Parma. I am rather surprised at the speed of the talks - they actually appear to be speeded up. Is there any way they can be slowed down?
Thanks. My students are not native speakers of English and would I fear have great difficulty following the lectures. Is there a transcript? that would help a lot, thanks! Irene Frederick (Parma, Italy)