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Fuchs, C.; Wilcock, A.; Aung, M. – Journal of Food Science Education, 2004
This study was designed to identify the skills and knowledge deemed important for food safety professionals and the degree to which the Food Safety and Quality Assurance (FSQA) program at the Univ. of Guelph helps students to develop these skills. The research included 2 phases: interviews were conducted to identify these skill and knowledge…
Descriptors: Safety, Quality Control, Foreign Countries, Case Studies
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Bohn, D. M.; Rasmussen, C. N.; Schmidt, S. J. – Journal of Food Science Education, 2004
Learning styles vary among individuals, and understanding which instructional tools certain learning styles prefer can be utilized to enhance student learning. Students in the introductory Food Science and Human Nutrition course (FSHN 101), taught at the Univ. of Illinois at Urbana-Champaign, were asked to complete Gregorc's Learning Style…
Descriptors: Foods Instruction, Majors (Students), Cognitive Style, Nutrition
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Hartel, R. W.; Adem, M. – Journal of Food Science Education, 2004
A math review exam, written and administered in conjunction with the Quantitative Assessment Program at the Univ. of Wisconsin-Madison, is used at the beginning of the 1st food engineering course to evaluate math skills needed for successful completion of the course. Students who do not score well on the math exam are targeted for individual…
Descriptors: Engineering, Courses, Mathematics Skills, Mathematics Tests
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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
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