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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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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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Wickware, Carmen L.; Day, Charles T.C.; Adams, Michael; Orta-Ramirez, Alicia; Snyder, Abigail B. – Journal of Food Science Education, 2017
The opportunities for outreach activities for professionals and academics in food science are extensive, as too are the range of participants' experience levels and platforms for delivery. Here, we present a set of activities that are readily adaptable for a range of students (ages 10 to 18) in multiple platforms (demonstration table and hands-on…
Descriptors: Secondary School Students, Secondary School Science, Science Education, Food
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Stevenson, Clinton D. – Journal of Food Science Education, 2016
There is a shortage of qualified food scientists in the workforce that has adverse consequences for the quality and safety of our food supply. The Institute of Food Technologists and other institutions have initiated and continue to initiate outreach programs; however, an analysis of the effectiveness of these efforts has not yet come to fruition.…
Descriptors: Best Practices, Food Standards, Scientists, Food
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Harris, G. Keith; Stevenson, Clint; Joyner, Helen – Journal of Food Science Education, 2015
Let's face it. Traditional lectures do not consistently capture our students' attention, especially when they are PowerPoint-driven and lack student/instructor interaction. Most of us have had the unfortunate feeling that our students were not fully engaged in our lectures, despite hours of preparation on our part. This sense of "wasted"…
Descriptors: Lecture Method, Learner Engagement, Attention Span, Learning Strategies
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Chapin, Travis K.; Pfuntner, Rachel C.; Stasiewicz, Matthew J.; Wiedmann, Martin; Orta-Ramirez, Alicia – Journal of Food Science Education, 2015
Career and educational opportunities in food science and food safety are underrecognized by K-12 students and educators. Additionally, misperceptions regarding nature of science understanding persist in K-12 students despite being emphasized as an important component of science education for over 100 y. In an effort to increase awareness…
Descriptors: Food, Safety, Science Education, Career Development
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Killian, Susan A.; Beck, Dennis E.; O'Bryan, Corliss A.; Jarvis, Nathan; Clausen, Edgar C.; Crandall, Philip G. – Journal of Food Science Education, 2014
Communicating complex scientific and technical information presents a challenge for food science educators. The most efficient learning occurs when all senses are engaged, one reason that many educators believe that scientific principles are best taught with hands-on laboratory experiences. Today there are many challenges to the continuation of…
Descriptors: Literature Reviews, Science Education, Foods Instruction, Science Laboratories
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Ng, Betsy L. L.; Yap, Kueh C.; Hoh, Yin K. – Journal of Food Science Education, 2011
Abstract: Students' perception of 8 criteria (rationale of the problem; interdisciplinary learning; facilitator asked essential questions; learner's skills; assessments; facilitation procedures; team's use of resources [team collaboration], and facilitator within a problem-based learning context) were assessed for a food biotechnology course that…
Descriptors: Student Attitudes, Problem Based Learning, Biotechnology, Teaching Methods
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Wong, Shin Y.; Connelly, Robin K.; Hartel, Richard W. – Journal of Food Science Education, 2010
The current generation of students coming into food science and engineering programs is very visually oriented from their early experiences. To increase their interest in learning, new and visually appealing teaching materials need to be developed. Two diverse groups of students may be identified based on their math skills. Food science students…
Descriptors: Foods Instruction, Curriculum Development, Engineering Education, Focus Groups
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Rowat, Amy C.; Rosenberg, Daniel; Hollar, Kathryn A.; Stone, Howard A. – Journal of Food Science Education, 2010
We describe a presentation on the science of pizza, which is designed for the general public including children ages 6 and older. The presentation focuses on the science of making and digesting cheese and bread. We highlight 4 major scientific themes: (1) how macromolecules such as carbohydrates and proteins are composed of atoms and small…
Descriptors: Informal Education, Class Activities, Children, Adults
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Flint, Steve; Stewart, Terry – Journal of Food Science Education, 2010
A web-based virtual laboratory exercise in identifying an unknown microorganism was designed for use with a cohort of 3rd-year university food-technology students. They were presented with a food-contamination case, and then walked through a number of diagnostic steps to identify the microorganism. At each step, the students were asked to select 1…
Descriptors: Feedback (Response), Outcomes of Education, Science Laboratories, Microbiology
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Lahne, Jacob B.; Schmidt, Shelly J. – Journal of Food Science Education, 2010
Freezing is a key food processing and preservation technique widely used in the food industry. Application of best freezing and storage practices extends the shelf-life of foods for several months, while retaining much of the original quality of the fresh food. During freezing, as well as its counterpart process, thawing, a number of critical…
Descriptors: Foods Instruction, Marketing, College Students, Science Education
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Roberts, Angela J.; Robbins, Janette; McLandsborough, Lynne; Wiedmann, Martin – Journal of Food Science Education, 2010
A pressing problem facing regulatory agencies, academia, and the food industry is a shortage of qualified food science graduates, particularly those with advanced degrees (that is, M.S. or Ph.D.). In 2000, the Cornell Institute of Food Science established the annual Food Science Summer Scholars Program as an experiential summer research program…
Descriptors: Foods Instruction, Undergraduate Students, Graduate Study, Science Programs
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Zahed, Masooma – Journal of Food Science Education, 2008
One of the core competencies in the IFT education standards for students is to achieve competency in communications skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information but also be…
Descriptors: Foods Instruction, Undergraduate Students, Communication Skills, Food
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Bohn, Dawn M.; Schmidt, Shelly J. – Journal of Food Science Education, 2008
Experiential learning activities are often viewed as impractical, and potentially unfeasible, instructional tools to employ in a large enrollment course. Research has shown, though, that the metacognitive skills that students utilize while participating in experiential learning activities enable them to assess their true level of understanding and…
Descriptors: Foods Instruction, Learning Activities, Safety, Nutrition
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