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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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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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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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Joyner, Helen S.; Stevenson, Clinton D. – Journal of Food Science Education, 2017
Quality management and quality control of food products are critical to producing food that is safe to consume and has consistent quality and sensory attributes. The extent to which undergraduate students are equipped with competencies in quality management/control, in theory, has a direct connection with their career potential to ensure food…
Descriptors: Quality Control, Food, Food Standards, Safety
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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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Crist, Courtney A.; Duncan, Susan E.; Bianchi, Laurie M. – Journal of Food Science Education, 2017
A Wiki research project was created in the Functional Foods for Health (FST/HNFE 2544) as an instructional tool and assignment for improving undergraduate students' proficiency in evaluating appropriate information sources for rapidly evolving science and research. The project design targeted improving students' information literacy skills…
Descriptors: Undergraduate Students, Food, Information Sources, Information Literacy
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