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Chiles, Roburt; Coupland, John Neil – Journal of Food Science Education, 2017
The effective application of food science depends on social constraints, yet the training for food scientists does not adequately consider the contested social context under which food is processed, packaged, and prepared. We recently co-taught a new course ("Arguing about food") intended to introduce students to critical perspectives on…
Descriptors: Foods Instruction, Agricultural Education, Controversial Issues (Course Content), Epistemology
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Elias, Ryan J.; Hopfer, Helene; Hofstaedter, Amanda N.; Hayes, John E. – Journal of Food Science Education, 2017
The human nose is a very sensitive detector and is able to detect potent aroma compounds down to low ng/L levels. These levels are often below detection limits of analytical instrumentation. The following laboratory exercise is designed to compare instrumental and human methods for the detection of volatile odor active compounds. Reference…
Descriptors: Olfactory Perception, Human Body, Science Laboratories, Laboratory Procedures
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Napoleon, Larry; Freedman, Debra; Seetharaman, Koushik; Sharma, Priya – Journal of Food Science Education, 2006
This article describes the outcomes of a needs assessment concerning current training needs and performance targets for non-degreed employees in the food industry. Focus groups were used to gather data from 5 food-processing companies: a fresh vegetable company, a canned vegetable company, 2 snack food companies, and a meat company. Focus group…
Descriptors: Educational Needs, Needs Assessment, Employees, Job Training