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Showing 151 to 165 of 169 results Save | Export
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Davies, Cathy – Journal of Food Science Education, 2005
The following laboratory exercise was designed to aid student understanding of the differences between subjective and objective measurements. Students assess the color and texture of different varieties of potato chip (crisps) by means of an intensity rating scale and a rank test and objectively with a colorimeter and texture analyzer. For data…
Descriptors: Food, Laboratories, Laboratory Procedures, Science Activities
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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
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Edwards, Zena; Edlefsen, Miriam; Hillers, Virginia; McCurdy, Sandra M. – Journal of Food Science Education, 2005
The U.S. Dept. of Agriculture recommends use of food thermometers to safely cook small cuts of meat, yet most consumers do not use them. Consumers lack knowledge about how and why to use food thermometers with small cuts of meat. Opportunities exist for family and consumer science classes to provide education about thermometers to adolescents, who…
Descriptors: High School Students, Consumer Science, Nutrition, Classrooms
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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
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Pintauro, Stephen J.; Krahl, Augusta G.; Buzzell, Paul R.; Chamberlain, Valerie M. – Journal of Food Science Education, 2005
The effectiveness of, and student attitudes toward, an online Food Safety and Regulation course (WEB) were compared with lecture (LECTURE) and combined lecture/online (COMBINED) courses. All students took identical pre-tests, post-tests, and attitude assessments. No significant differences were detected in pre-test scores. Post-test results for…
Descriptors: Instructional Effectiveness, Student Attitudes, Online Courses, Food
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Ong, Chee Syen – Journal of Food Science Education, 2005
One of the core competencies in the new IFT Education standards is for students to achieve competency in communication 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: Undergraduate Students, Competence, Communication Skills, Writing (Composition)
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Camire, Mary E.; Dougherty, Michael P. – Journal of Food Science Education, 2005
Consumer interest in healthy foods has spurred approval of several health claims for foods and dietary supplements. Although undergraduate and graduate food science curricula address food laws and regulations, nutrition claims may not be fully addressed. We posted a survey on the Internet for 2 mo for food industry professionals and others…
Descriptors: Foods Instruction, Surveys, Internet, Nutrition
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Cranwell, Michele R.; Kolodinsky, Jane M.; Donnelly, Catherine W.; Downing, Donald L.; Padilla-Zakour, Olga I. – Journal of Food Science Education, 2005
The Northeast Center for Food Entrepreneurship (NECFE) is a collaborative effort between Cornell Univ. and the Univ. of Vermont. NECFE uses a multi-institutional and regional collaboration approach, with specific expertise and necessary facilities and resources, to provide technical assistance and education for businesses in the food industry. The…
Descriptors: Rural Areas, Economic Development, Food, Entrepreneurship
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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
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Dooley, D. A.; Mahon, R. M.; Oshiro, E. A. – Journal of Food Science Education, 2004
A research experience was made available to an undergraduate Food Science and Human Nutrition (FSHN) student through collaboration with a Masters-level Nutrition graduate student. Both students were under the supervision of a graduate FSHN faculty member. Positive, self-identified aspects for the students included learning how to work…
Descriptors: Foods Instruction, Graduate Students, Research Opportunities, Undergraduate Students
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Johnson, H. L.; Trout, B. L.; Brekke, C. J.; Luedecke, L. O. – Journal of Food Science Education, 2004
Student achievement, attitude, and instructional efficiency were determined for hands-on and for live and videotape demonstration laboratories for nonscience majors. Each of 3 laboratory sections experienced 3 different teaching methods for one 4-wk unit. No significant difference in achievement was found among the laboratory methods. An attitude…
Descriptors: Foods Instruction, Science Laboratories, Science Instruction, Teaching Methods
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Reitmeier, C. A.; Svendsen, L. K.; Vrchota, D. A. – Journal of Food Science Education, 2004
Communication activities about food evaluation were incorporated into food preparation courses. Oral reports replaced quizzes and an oral presentation replaced the final exam. A rubric was developed to help students evaluate ingredient functions, procedures, techniques, temperatures, and sensory evaluation. Oral report scores, self-evaluations,…
Descriptors: Foods Instruction, Food Service, Speech Communication, Communication Skills
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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)
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Thompson, B. M.; Schielack, J. F.; Vestal, T. A. – Journal of Food Science Education, 2004
Decades of research have provided evidence that food irradiation is a safe technology that can decrease the incidence of foodborne diseases; however, adoption of this technology has been slow. The purpose of our study was to qualitatively explore the effectiveness of various components of a professional development training on family and consumer…
Descriptors: Computer Simulation, Professional Development, Radiation, Training Methods
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Hurteau, Marie-Claire – Journal of Food Science Education, 2004
One of the core competencies in the new IFT Education standards is for students to achieve competency in communication 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: Undergraduate Students, Communication Skills, Writing Skills, Speech Skills
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