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Showing 1 to 15 of 104 results Save | Export
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Lee, Yee Ming; Burnett, Donna – Journal of Food Science Education, 2019
Engaging undergraduate students in research has become increasingly important due to its potential benefits (for example, increased intention to pursue postgraduate study and enhanced understanding of theoretical knowledge). This study investigated whether a comprehensive food science research project that was incorporated into the laboratory…
Descriptors: Undergraduate Students, Student Research, Science Instruction, Student Interests
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Bruna, Carola E.; Valenzuela, Nicole A.; Bruna, Daniela V.; Lozano-Rodríguez, Armando; Márquez, Carolina G. – Journal of Food Science Education, 2019
Problem-based learning using authentic material from the web was used to teach metabolism in a biochemistry course. In place of traditional lectures, students' analyzed health or nutrition articles from newspapers and magazines, which were debatable from a scientific point of view, following the principles of problem-based learning. A mixed method…
Descriptors: Metabolism, Problem Based Learning, Biochemistry, Independent Study
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Crandall, Philip G.; Clark, Jeffrey A.; Shoulders, Catherine W.; Johnson, Donald M. – Journal of Food Science Education, 2019
The 2011 passage of the Food Safety Modernization Act requires managers to teach and verify that employees have learned and are engaged in science-based food safety behaviors. Instructors using embedded assessments such as clickers can receive immediate feedback on how well learners understand what is being taught, allowing instructors to provide…
Descriptors: Foods Instruction, Chemistry, Undergraduate Students, Graduate Students
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Adriana, Lezama-Solano; Mauricio, Castro; Delores, Chambers; Loreida, Timberg; Kadri, Koppel; Edgar, Chambers, IV; Yu, Huizi – Journal of Food Science Education, 2019
Abstract A globalized world requires research to transcend geographical boundaries; this includes training students in international collaborative research. The purpose of this project was to identify the benefits, opportunities, and challenges of students from two universities (Kansas State Univ. and Tallin Univ. of Technology) working on an…
Descriptors: Foreign Countries, International Cooperation, Partnerships in Education, Universities
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Hendrich, Suzanne; Licklider, Barbara; Thompson, Katherine; Thompson, Janette; Haynes, Cynthia; Wiersema, Jan – Journal of Food Science Education, 2018
A one-credit seminar on controversies in food science and human nutrition was a platform to introduce students to learning frameworks for thinking-like-a-scientist. We hypothesized that explicitly engaging students in thinking about their thinking abilities within these frameworks would enhance their self-perception of scientific thinking, an…
Descriptors: Nutrition, Thinking Skills, Scientific Research, Self Evaluation (Individuals)
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Ma, Sihui; Steger, Daniel G.; Doolittle, Peter E.; Stewart, Amanda C. – Journal of Food Science Education, 2018
Personal response systems, such as clickers, have been widely used to improve the effectiveness of teaching in various classroom settings. Although hand-held clicker response systems have been the subject of multiple prior studies, few studies have focused on the use of cell phone-based personal response system (CPPRS) specifically. This study…
Descriptors: Academic Achievement, Student Attitudes, Undergraduate Students, Food
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Therrien, Mona; Calder, Beth L.; Castonguay, Zakkary J. – Journal of Food Science Education, 2018
Students in the Didactic Program in Dietetics (DPD) at the University of Maine were exposed to the cheese-making process, within a lab setting of two hours, utilizing an accelerated recipe for a Queso Fresco-style cheese. The purpose of this project was to provide students with a novel, hands-on learning experience, which covered concepts of…
Descriptors: Teaching Methods, Dietetics, Food, Learning Experience
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McLeod, Poppy Lauretta; Orta-Ramirez, Alicia – Journal of Food Science Education, 2018
The relationship between past teamwork and task-related experiences, attitude toward teamwork, collective efficacy, and task performance among undergraduates (N = 298) assigned to group projects (N = 48) in 2 different Food Science courses was examined. The results of survey data collected at the beginning and end of the projects showed that past…
Descriptors: Teamwork, Correlation, Grades (Scholastic), Undergraduate Students
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Rosa, Clarissa H.; Antelo, Francine; Rosa, Gilber R. – Journal of Food Science Education, 2018
A 4-week mini-project is proposed for an experimental Physical Chemistry course applied in Food Science training. Activities include preparation of beet extract for the extraction of betanins and analysis of the kinetics of betanins in thermal degradation at three temperatures (60, 70, and 80 ºC). In addition to developing common laboratory…
Descriptors: Food, Chemistry, Science Instruction, Science Activities
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Stevenson, Clinton D.; Porter, Kinsey; Stevenson, Kathryn T. – Journal of Food Science Education, 2018
Understanding the role of food science education in developing undergraduate students' intentions to implement Good Manufacturing Practices (GMPs) may be a key strategy in developing the workforce's implementation of GMPs and other food safety programs. Previous research has demonstrated the effects of educational interventions on planned food…
Descriptors: Undergraduate Students, Foods Instruction, Food Service, Manufacturing
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Condrasky, Margaret D.; Weeks McCay, Alexa; Darby, Duncan; Sharp, Julia L.; Griffin, Sarah F. – Journal of Food Science Education, 2018
This research compares the industry readiness, product development skill level, and overall knowledge gains of students taking an undergraduate research course (treatment) to those who did not (control). This 2-semester Applied Interdisciplinary Product Development (AIPD) course for sophomores brought together interdisciplinary teams of food…
Descriptors: Industry, Undergraduate Students, Student Research, Program Effectiveness
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Wakeling, Lara; Aldred, Peter; Hains-Wesson, Rachael – Journal of Food Science Education, 2018
The study investigated students' perceptions and attitudes toward the use of ePortfolios for reflective practice as a learning and teaching strategy. A mixed-method approach was applied to the study in a first-year food science unit, at a regional Australian university. Data were generated via 3 sources, in order to provide the evidential basis…
Descriptors: Student Attitudes, Electronic Publishing, Portfolios (Background Materials), Mixed Methods Research
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Wang, Melissa; Bohn, Dawn M. – Journal of Food Science Education, 2018
Setting instructional goals to drive student engagement in the classroom is essential, as research has shown that improved student engagement in a course will affect student success, as well as the development of key personal and professional skills. Student engagement is a multifaceted concept with multiple perspectives. In focusing on the…
Descriptors: Foods Instruction, Learner Engagement, National Surveys, Student Surveys
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Shoulders, Catherine W.; Johnson, Donald M.; O'Bryan, Corliss A.; Crandall, Philip G. – Journal of Food Science Education, 2018
The 1st step in successfully intervening with students who may fail a course is to identify them as early as possible in the semester. The objective of this study was to create a model to predict student performance in FDSC 4304, the required capstone Food Chemistry class, using academic performance in prerequisite courses as potential predictors.…
Descriptors: Models, Predictor Variables, Academic Achievement, Science Achievement
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Alberts, Caitlin M.; Stevenson, Clinton D. – Journal of Food Science Education, 2017
There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…
Descriptors: Food, Health Promotion, Safety, Competence
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