NotesFAQContact Us
Collection
Advanced
Search Tips
Audience
Teachers14
Students1
Laws, Policies, & Programs
What Works Clearinghouse Rating
Showing 16 to 30 of 169 results Save | Export
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
Wakeling, Lara; Aldred, Peter; Hains-Wesson, Rachael – Journal of Food Science Education, 2018
The study investigated students' perceptions and attitudes toward the use of ePortfolios for reflective practice as a learning and teaching strategy. A mixed-method approach was applied to the study in a first-year food science unit, at a regional Australian university. Data were generated via 3 sources, in order to provide the evidential basis…
Descriptors: Student Attitudes, Electronic Publishing, Portfolios (Background Materials), Mixed Methods Research
Peer reviewed Peer reviewed
Direct linkDirect link
Ovca, Andrej; Jevšnik, Mojca; Raspor, Peter – Journal of Food Science Education, 2018
Since formal education is guided through food-related curricula, there is a concern regarding to which extent food safety elements are supported in the current educational objectives presented in syllabi. The aim of this study was to analyze the existing food safety elements in the syllabi at the elementary (for students between 6 and 14 y of age)…
Descriptors: Foods Instruction, Safety, Elementary Secondary Education, Skill Development
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
Gurfinkel, Debbie M.; Wolever, Thomas M. S. – Journal of Food Science Education, 2017
The completion of a 3-d food record, using commonly available nutrient analysis software, is a typical assignment for students in nutrition and food science programs. While these assignments help students evaluate their personal diets, it is insufficient to teach students about surveys of large population cohorts. This paper shows how the Test,…
Descriptors: Food, Diaries, Nutrition Instruction, Assignments
Peer reviewed Peer reviewed
Direct linkDirect link
Gezer-Templeton, P. Gizem; Mayhew, Emily J.; Korte, Debra S.; Schmidt, Shelly J. – Journal of Food Science Education, 2017
Research shows that students struggle to develop higher order thinking skills and effective study strategies during the transition from high school to college. Therefore, in addition to teaching course content, effective instructors should assist students in developing metacognitive skills, that is, the practice of thinking about their thinking.…
Descriptors: Metacognition, Thinking Skills, Assignments, Test Preparation
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
Abdulsalam, N.; Condrasky, M.; Bridges, W.; Havice, P. – Journal of Food Science Education, 2017
This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of…
Descriptors: Cooking Instruction, Comparative Analysis, Instructional Effectiveness, Lecture Method
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
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
Pages: 1  |  2  |  3  |  4  |  5  |  6  |  7  |  8  |  9  |  10  |  11  |  12