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Showing 31 to 45 of 169 results Save | Export
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Wickware, Carmen L.; Day, Charles T.C.; Adams, Michael; Orta-Ramirez, Alicia; Snyder, Abigail B. – Journal of Food Science Education, 2017
The opportunities for outreach activities for professionals and academics in food science are extensive, as too are the range of participants' experience levels and platforms for delivery. Here, we present a set of activities that are readily adaptable for a range of students (ages 10 to 18) in multiple platforms (demonstration table and hands-on…
Descriptors: Secondary School Students, Secondary School Science, Science Education, Food
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McSweeney, Peter; Calvo, Joaquin; Santhanam-Martin, Michael; Billman-Jacobe, Helen – Journal of Food Science Education, 2017
Project work and work placements can help prepare tertiary food science students for the workplace. Programs in the curriculum should support the development of transferable skills such as communication, problem-solving, and planning. This paper describes a case study of a new capstone project for Masters of Food Science students based on a work…
Descriptors: Graduate Students, Masters Programs, Case Studies, Experiential Learning
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Pokharel, Siroj; Marcy, Joseph E.; Neilan, Angela M.; Cutter, Catherine N. – Journal of Food Science Education, 2017
This study addresses the development, dissemination, and assessment of a Food Safety System Management (FSSM) curriculum offered to college-aged, agribusiness students in Yerevan, Armenia. Prior to beginning the program, demographic data were collected and a paper-based pretest was administered to access the food safety knowledge, behavior, and…
Descriptors: Food, Safety, Agribusiness, Foreign Countries
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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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Koerner, Michael – Journal of Food Science Education, 2017
An "Expectation Gap" can exist between what teachers expect of their students and what effort students expect to and are willing to expend. In order to get students and teachers on the same learning page, this Gap needs remedied. One successful means of bridging the Gap is the use of Student Preceptors.
Descriptors: Teacher Expectations of Students, Student Attitudes, Expectation, College Students
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Antunes, Patrícia – Journal of Food Science Education, 2016
We proposed in the Basic Microbiology Subject for food science and nutrition students, a "hands-on" activity consisting on sampling student's hands for bacterial presence and identification. This is a project to be implemented in multiple laboratory classes throughout the semester, allowing students to learn, and apply general…
Descriptors: Microbiology, Food, Foods Instruction, Consumer Science
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Hartel, R. W.; Iwaoka, W. T. – Journal of Food Science Education, 2016
For the past 15 years, Institute of Food Technologists (IFT) has mandated assessment of undergraduate student learning outcomes as the basis for approving food science (FS) programs. No longer is a check-off course system sufficient to be an IFT-approved program. The 4 steps to gaining IFT approval include developing learning outcomes for all…
Descriptors: Undergraduate Students, Student Evaluation, Foods Instruction, Consumer Science
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Pivarnik, Lori F.; Richard, Nicole L.; Gable, Robert K.; Worobo, Randy W. – Journal of Food Science Education, 2016
A needs assessment survey was designed and administered to measure knowledge of and attitudes toward food safety impacts of nonthermal processing technologies of shellfish and produce industry personnel and extension educators. An online survey was sent via e-mail notification with the survey link through professional listserves. The survey…
Descriptors: Teacher Attitudes, Foods Instruction, Food Processing Occupations, Knowledge Level
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Stevenson, Clinton D. – Journal of Food Science Education, 2016
There is a shortage of qualified food scientists in the workforce that has adverse consequences for the quality and safety of our food supply. The Institute of Food Technologists and other institutions have initiated and continue to initiate outreach programs; however, an analysis of the effectiveness of these efforts has not yet come to fruition.…
Descriptors: Best Practices, Food Standards, Scientists, Food
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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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Joyner, Helen S. – Journal of Food Science Education, 2016
The increased interest in program- and university-level assessment over the past few decades has led to increased faculty involvement in developing program learning outcomes and performing program assessment activities. Depending on the level of support and encouragement faculty receive from administration and other entities, they may support or…
Descriptors: College Faculty, Teacher Attitudes, Curriculum Evaluation, Concept Mapping
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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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Snyder, Abigail B.; Worobo, Randy W.; Orta-Ramirez, Alicia – Journal of Food Science Education, 2016
Food spoilage has an enormous economic impact, and microbial food spoilage plays a significant role in food waste and loss; subsequently, an equally significant portion of undergraduate food microbiology instruction should be dedicated to spoilage microbiology. Here, we describe a set of undergraduate microbiology laboratory exercises that focus…
Descriptors: Food, Undergraduate Study, Microbiology, Science Instruction
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Joyner-Melito, Helen S. – Journal of Food Science Education, 2016
Over the past several decades, there has been increasing interest in program- and university-level assessment and aligning learning outcomes to program content. Curriculum mapping is a tool that creates a visual map of all courses in the curriculum and how they relate to curriculum learning outcomes. Assessment tools/activities are often included…
Descriptors: Institutional Cooperation, Alignment (Education), Curriculum Development, Undergraduate Study
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