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Showing 1 to 15 of 35 results Save | Export
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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
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Zimmerman, Tahl; Ibrahim, Mariama; Gyawali, Rabin; Ibrahim, Salam A. – Journal of Food Science Education, 2019
This laboratory activity was designed to strengthen our Food and Nutritional Science students' knowledge of biochemistry concepts and the relationship between these concepts and food science. The result was a laboratory experience in which biochemistry concepts are taught using yogurt as a model, in order to link those concepts to food safety, an…
Descriptors: Biochemistry, Foods Instruction, Nutrition Instruction, Scientific Concepts
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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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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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White, Alice E.; Sabourin, Katherine R.; Scallan, Elaine – Journal of Food Science Education, 2018
The Integrated Food Safety Centers of Excellence aim to develop novel learning methods to educate and train the future public health workforce to investigate foodborne outbreaks. The Foodborne Outbreak Challenge (FOC) was a one-day event hosted by the Colorado Integrated Food Safety Center of Excellence at the Colorado School of Public Health. The…
Descriptors: Foods Instruction, Safety, Public Health, Training
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Teplitski, Max; Irani, Tracy; Krediet, Cory J.; Di Cesare, Mariachiara; Marvasi, Massimiliano – Journal of Food Science Education, 2018
This multiyear study helps elucidate how the instructional practice of student-generated questions support learning in a blended classroom in science, technology, engineering, and mathematics subjects. Students designed multiple-choice pre-exam questions aimed at higher levels of learning, according to Bloom's taxonomy. Student-generated questions…
Descriptors: Foods Instruction, Teaching Methods, Questioning Techniques, Blended Learning
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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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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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LeGrand, Karen; Yamashita, Lina; Trexler, Cary J.; Vu, Thi Lam An; Young, Glenn M. – Journal of Food Science Education, 2017
Although many educators now recognize the value of problem-based learning and experiential learning, undergraduate-level food science courses that reflect these pedagogical approaches are still relatively novel, especially in East and Southeast Asia. Leveraging existing partnerships with farmers in Vietnam, a food science course for students at…
Descriptors: Foreign Countries, Teaching Methods, Experiential Learning, Agricultural Occupations
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Korte, Debra; Reitz, Nicholas; Schmidt, Shelly J. – Journal of Food Science Education, 2016
Informed by the latest research on how people learn, effective teachers address both aspects of the teaching-learning equation--they engage students in the course material by implementing best teaching practices and they prepare students for learning by sharing best learning practices. The purpose of this study was to evaluate the impact of…
Descriptors: Educational Practices, Student Centered Learning, Likert Scales, Student Attitudes
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Winter, Carl K. – Journal of Food Science Education, 2016
While the need to present food science information effectively is viewed as a critical competency for food scientists by the Institute of Food Technologists, most food scientists may not receive adequate training in this area. Effective presentations combine both scientific content and delivery mechanisms that demonstrate presenter enthusiasm for…
Descriptors: Foods Instruction, Science Instruction, Instructional Effectiveness, Best Practices
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Ferk, Chelsea C.; Calder, Beth L.; Camire, Mary Ellen – Journal of Food Science Education, 2016
Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well-being of their children. The objective of this study was to establish baseline data and assess the food safety knowledge of 18- to 26-year-old Univ. of Maine students.…
Descriptors: Food, Diseases, Public Health, Food Service
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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
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