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…

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…

Effective use of multimedia (MM) in instructional design is critical for student learning, especially for large lecture introductory courses. This study used a mixed-method approach to explore the effect of food science supporting course materials that utilized different MM formats, designed with Cognitive Theory of Multimedia Learning (CTML)…

The aim of this study was to describe student learning after completing an experiential learning task that was designed to develop students' knowledge of food and food preparation methods. The task required students to follow a special diet and then complete a daily online journal entry about the experience for other students to read and…

The expectation that universities will produce graduates with high levels of work readiness is now a commonplace in government policies and statements from industry representatives. Meeting the demand requires that students gain industry related experience before graduation. Traditionally students have done so by undertaking extended work…

Food science laboratory courses are traditionally taught as a series of preplanned laboratories with known endpoints. In contrast, inquiry-guided (IG) laboratories allow students to ask questions, think through problems, design experiments, then adapt and learn in response to unexpected results. This study examined the effects of converting the…

Constructivist-based inquiry instruction has been popularized for several decades in primary- and secondary-science education, with overwhelmingly positive results across all sciences. Importantly, higher education faculties have begun to embrace inquiry instruction in many subject areas. In fact, a growing body of literature illustrates the…

Abstract: Students' perception of 8 criteria (rationale of the problem; interdisciplinary learning; facilitator asked essential questions; learner's skills; assessments; facilitation procedures; team's use of resources [team collaboration], and facilitator within a problem-based learning context) were assessed for a food biotechnology course that…

A modified problem-based learning (PBL) exercise was implemented in a food science Dairy Products course, which had previously been taught in the traditional lecture and laboratory format only. The first 10 wk of the course consisted of weekly lectures and laboratory exercises. During the remaining 3 wk, students were presented with a case study…

To create effective educational interventions that address the food safety informational needs of youth, a greater understanding of their knowledge and skills is needed. The purposes of this study were to explore, via focus groups, the food-handling responsibilities of middle school youth and obstacles they face in practicing safe food handling…

Interteaching is a new pedagogical strategy for classroom instruction that demonstrates great effective student learning outcomes in the field of psychology. It is a 20 to 30 min student-to-student discussion addressing the main points in a specified body of reading materials. Interteaching includes elements such as reciprocal peer tutoring,…

Musical parodies of contemporary songs with their lyrics altered to address current food safety issues were incorporated into a variety of food safety educational programs and the effectiveness of the music was evaluated by semiquantitative and qualitative measures. Audiences receiving the music-enriched curricula included school foodservice…

This study examined the experiences of students in an active learning group work exercise in an introductory food microbiology course involving the study of foodborne pathogens. Small groups were required to access, analyze, and present information regarding a single food poisoning bacterium. The presentations contained features and…

Problem-based learning (PBL) can provide an enhanced appreciation of the relationship between culture and food for students who aspire to become dietitians or nutrition educators; however, large university classes often inhibit the use of PBL. A professor who specializes in research documenting the relationships among food and culture took 17…

An important contributing factor to students' willingness to work with diverse people is their "openness" to diversity. The objective of this study was to test the effect of a short (3-wk) study abroad course to China on the openness to diversity/challenge of the 23 students participating in the China study abroad course. Students were given the…