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50 Years of ERIC
50 Years of ERIC
The Education Resources Information Center (ERIC) is celebrating its 50th Birthday! First opened on May 15th, 1964 ERIC continues the long tradition of ongoing innovation and enhancement.

Learn more about the history of ERIC here. PDF icon

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Master of Professional Studies in Agriculture and Life Sciences Offered through the Field of Food Science and Technology at Cornell University: A Model for the Development of a Course-Based Graduate Degree in Food Science and Technology
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Weller, Daniel; Robbins, Janette; Elmore, Andrea; Wiedmann, Martin – Journal of Food Science Education, 2015
The shortage of highly qualified graduates with advanced training in food science is a pressing problem facing government agencies and the food industry. This has created a need to recruit and train food scientists at the graduate level. However, most graduate level programs are research-based and do not meet the needs of many students. The…
Descriptors: Foods Instruction, Graduate Study, Masters Programs, Online Surveys
Development of an Augmented Reality Game to Teach Abstract Concepts in Food Chemistry
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Crandall, Philip G.; Engler, Robert K.; Beck, Dennis E.; Killian, Susan A.; O'Bryan, Corliss A.; Jarvis, Nathan; Clausen, Ed – Journal of Food Science Education, 2015
One of the most pressing issues for many land grant institutions is the ever increasing cost to build and operate wet chemistry laboratories. A partial solution is to develop computer-based teaching modules that take advantage of animation, web-based or off-campus learning experiences directed at engaging students' creative experiences. We…
Descriptors: Foods Instruction, Chemistry, Computer Assisted Instruction, Computer Simulation
A Comparison of the Degree of Student Satisfaction Using a Simulation or a Traditional Wet Lab to Teach Physical Properties of Ice
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Crandall, Philip G.; O'Bryan, Corliss A.; Killian, Susan A.; Beck, Dennis E.; Jarvis, Nathan; Clausen, Ed – Journal of Food Science Education, 2015
It is often difficult to offer food chemistry students traditional, hands-on laboratory experiences due to lack of funds for equipment, insufficient laboratory space, or the nature of distance education. A traditional wet laboratory exercise was developed to demonstrate the effects of the physical properties of ice formation when making…
Descriptors: Chemistry, Experiential Learning, Science Laboratories, Food