Publication Date
| In 2015 | 0 |
| Since 2014 | 1 |
| Since 2011 (last 5 years) | 2 |
| Since 2006 (last 10 years) | 3 |
| Since 1996 (last 20 years) | 3 |
Descriptor
| Foods Instruction | 3 |
| Consumer Science | 2 |
| Food Standards | 2 |
| Instructional Materials | 2 |
| Safety | 2 |
| Adults | 1 |
| Barriers | 1 |
| College Faculty | 1 |
| College Science | 1 |
| Community Colleges | 1 |
| More ▼ | |
Source
| Journal of Food Science… | 3 |
Author
| Kniel, Kalmia E. | 3 |
| Shearer, Adrienne E. H. | 2 |
| Snider, O. Sue | 2 |
| Hicks, Doris T. | 1 |
| Hoover, Dallas G. | 1 |
| McDermott, Ryan | 1 |
| Pivarnik, Lori F. | 1 |
| Richard, Nicole | 1 |
Publication Type
| Journal Articles | 3 |
| Reports - Research | 3 |
Education Level
| Secondary Education | 2 |
| High Schools | 1 |
| Higher Education | 1 |
| Postsecondary Education | 1 |
| Two Year Colleges | 1 |
Audience
Showing all 3 results
Peer reviewed
Direct linkShearer, Adrienne E. H.; Snider, O. Sue; Kniel, Kalmia E. – Journal of Food Science Education, 2014
Previous studies have reported on the inadequacy of youth knowledge and practice of food safety principles. The formal high school science classroom environment presents an opportunity to stimulate interest and increase knowledge in food safety with potential benefits to students in improved science literacy, development of life skills, and…
Descriptors: Foods Instruction, Safety Education, Instructional Materials, Secondary School Science
Shearer, Adrienne E. H.; Snider, O. Sue; Kniel, Kalmia E. – Journal of Food Science Education, 2013
With the persistence of microbiological foodborne illness and anticipated future shortage of scientists with agricultural and food science expertise in the United States, it is imperative to educate youth on microbiological food safety and enhance their awareness of opportunities to become engaged in finding solutions to food safety challenges. To…
Descriptors: Food Standards, Safety, Microbiology, Secondary Education
Hicks, Doris T.; Pivarnik, Lori F.; McDermott, Ryan; Richard, Nicole; Hoover, Dallas G.; Kniel, Kalmia E. – Journal of Food Science Education, 2009
Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was implemented to assess awareness of alternative food processing technologies, consumer food safety…
Descriptors: Safety, Food Standards, Food Processing Occupations, Surveys
