NotesFAQContact Us
Collection
Advanced
Search Tips
Showing all 14 results Save | Export
Peer reviewed Peer reviewed
Direct linkDirect link
Stringer, Elizabeth I.; Hendrix, Jasmine D.; Swortzel, Kirk A.; Williams, J. Byron; Schilling, M. Wes – Journal of Food Science Education, 2019
Historically, high school chemistry has been the predominate venue for the introduction of food science curriculum to students. With the current decline in chemistry as a required course for graduation, the possibility of exposure to food science in high school could equally decline. The purpose of this research was to determine if high school…
Descriptors: Foods Instruction, Chemistry, High School Students, Science Instruction
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
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 ÂșC). In addition to developing common laboratory…
Descriptors: Food, Chemistry, Science Instruction, Science Activities
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
Crandall, Philip G.; Engler, Robert K.; Beck, Dennis E.; Killian, Susan A.; O'Bryan, Corliss A.; Jarvis, Nathan; Clausen, Ed – Journal of Food Science Education, 2015
One of the most pressing issues for many land grant institutions is the ever increasing cost to build and operate wet chemistry laboratories. A partial solution is to develop computer-based teaching modules that take advantage of animation, web-based or off-campus learning experiences directed at engaging students' creative experiences. We…
Descriptors: Foods Instruction, Chemistry, Computer Assisted Instruction, Computer Simulation
Peer reviewed Peer reviewed
Direct linkDirect link
Crandall, Philip G.; O'Bryan, Corliss A.; Killian, Susan A.; Beck, Dennis E.; Jarvis, Nathan; Clausen, Ed – Journal of Food Science Education, 2015
It is often difficult to offer food chemistry students traditional, hands-on laboratory experiences due to lack of funds for equipment, insufficient laboratory space, or the nature of distance education. A traditional wet laboratory exercise was developed to demonstrate the effects of the physical properties of ice formation when making…
Descriptors: Chemistry, Experiential Learning, Science Laboratories, Food
Peer reviewed Peer reviewed
Direct linkDirect link
Pleitner, Aaron M.; Hammons, Susan R.; McKenzie, Emily; Cho, Young-Hee; Oliver, Haley F. – Journal of Food Science Education, 2014
Maintaining current, relevant curriculum in undergraduate Food Microbiology courses is essential for training future experts in food quality and safety. Having an understanding of the fundamental techniques (for example, polymerase chain reaction [PCR]) that are used in the food industry and regulatory agencies is critical for students entering…
Descriptors: Food, Foods Instruction, Microbiology, Molecular Biology
Peer reviewed Peer reviewed
Direct linkDirect link
Schmidt, Shelly J. – Journal of Food Science Education, 2013
The objective of this teaching tip is to share with others an idea of how to transform student projects from a dead-end process to a value-added end product, value-added end products that make a meaningful and lasting contribution to course content for use by future students. (Contains 2 tables.)
Descriptors: Student Projects, Nutrition Instruction, Occupations, Foods Instruction
Peer reviewed Peer reviewed
Direct linkDirect link
Wrolstad, Ronald E. – Journal of Food Science Education, 2009
Oregon State Univ. has offered FST 102 "Maraschino Cherry" as a 1-credit orientation course since 1994. The maraschino cherry serves as a vehicle from which faculty give their disciplinary perspective, for example, the chemistry of the maraschino cherry, processing unit operations, microbiology and food safety, food law, sensory…
Descriptors: Student Projects, Food Standards, Chemistry, Laboratories
Peer reviewed Peer reviewed
Direct linkDirect link
Tapia, Cristian; Muller, Mauricio; Sapag-Hagar, Jaime; Valenzuela, Fernando; Basualto, Carlos; Abugoch, Lilian – Journal of Food Science Education, 2005
The Unit Operations Laboratory offers 2 courses in unit operations. One is a 2-semester course for chemistry and food engineering students that is more demanding because it considers more unit operations and places more emphasis on solving exercises. The other is a 1-semester course for chemistry and pharmacy students that considers fewer unit…
Descriptors: Web Sites, Multimedia Materials, Courses, Chemistry
Peer reviewed Peer reviewed
Direct linkDirect link
Vullo, Diana L.; Wachsman, Monica B. – Journal of Food Science Education, 2005
This laboratory experiment was designed for Chemistry, Food Technology, Biology, and Chemical Engineering undergraduate students. This laboratory experience shows the advantages of immobilized bakery yeasts in ethanol production by alcoholic fermentation. The students were able to compare the ethanol production yields by free or calcium alginate…
Descriptors: Undergraduate Students, Laboratory Procedures, Laboratory Experiments, Science Activities
Peer reviewed Peer reviewed
Direct linkDirect link
Kravchuk, Olena; Elliott, Antony; Bhandari, Bhesh – Journal of Food Science Education, 2005
A simple laboratory experiment, based on the Maillard reaction, served as a project in Introductory Statistics for undergraduates in Food Science and Technology. By using the principles of randomization and replication and reflecting on the sources of variation in the experimental data, students reinforced the statistical concepts and techniques…
Descriptors: Laboratory Experiments, Foods Instruction, Chemistry, Statistical Analysis
Peer reviewed Peer reviewed
Direct linkDirect link
Nielsen, S. S. – Journal of Food Science Education, 2004
Two of the challenges in teaching Food Analysis are bringing relevance to the various chemical and physical analyses discussed and exposing students to the realities of quality assurance in the food industry. In a project to help meet those objectives, each student, with the assistance of a "resource person" from the food industry, completes the…
Descriptors: Industry, Quality Control, Student Projects, Relevance (Education)
Peer reviewed Peer reviewed
Direct linkDirect link
Chaiyapechara, S.; Dong, F. M. – Journal of Food Science Education, 2004
A science content course in food chemistry was offered as a 4-day summer workshop from 1999 to 2001 to 4th grade school teachers in the Seattle School District. The objectives of the workshop were to increase the teachers' knowledge of food science, to perform simple experiments that could be used in the 4th grade classroom, and to help the…
Descriptors: Scientific Methodology, Chemistry, Grade 4, Elementary School Teachers