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Shaw, Angela; Mendonca, Aubrey; Daraba, Aura – Journal of Extension, 2015
Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasons for not passing the final examination.…
Descriptors: Food Standards, Foods Instruction, Food Processing Occupations, Safety Education
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Weston, Emma; Foster, Tim; Crilly, Jim; Mossop, Liz – Journal of Food Science Education, 2020
Food science-based graduates are a significant proportion of the United Kingdom (UK) food and drink industry's workforce. Aside from technical standards, there is no cohesive competency framework to support key stakeholders; employers, students, and degree providers. Clarity of desirable competencies for the range of graduate opportunities…
Descriptors: Foreign Countries, Foods Instruction, Competence, College Graduates
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Weston, Emma; Crilly, Jim; Mossop, Liz; Foster, Tim – Higher Education Pedagogies, 2017
Unlike many other graduate career pathways in the UK, the food industry does not have a cohesive competency framework to support employers, students and degree providers. Food sciences-based technical graduates are a significant proportion of the industry's graduate intake; this study aims to provide such a framework. Initial work involving a…
Descriptors: Employment Potential, Foreign Countries, Semi Structured Interviews, Qualitative Research
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Ercan Oruc, Duygu; Pokharel, Siroj; Anantheswaran, Ramaswamy C.; Bucknavage, Martin W.; Gourama, Hassan; Shanina, Olga; Cutter, Catherine N. – Journal of Food Science Education, 2020
Understanding and enacting standardized food safety practices in a global economy is important. In 2018, a comprehensive food safety training program, including courses in sanitation, food microbiology and mycology, thermal processing, Hazard Analysis and Critical Control Points, cereal quality, and food defense, was delivered to food industry…
Descriptors: Professional Training, Program Effectiveness, Knowledge Level, Attitude Change
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Culp, Jennifer; Bell, Robert A.; Cassady, Diana – Journal of Nutrition Education and Behavior, 2010
Objective: To assess the content of food industry Web sites targeting children by describing strategies used to prolong their visits and foster brand loyalty; and to document health-promoting messages on these Web sites. Design: A content analysis was conducted of Web sites advertised on 2 children's networks, Cartoon Network and Nickelodeon. A…
Descriptors: Web Sites, Television Commercials, Industry, Cartoons
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Rosa, Clarissa H.; Antelo, Francine; Rosa, Gilber R. – Journal of Food Science Education, 2018
A 4-week mini-project is proposed for an experimental Physical Chemistry course applied in Food Science training. Activities include preparation of beet extract for the extraction of betanins and analysis of the kinetics of betanins in thermal degradation at three temperatures (60, 70, and 80 ºC). In addition to developing common laboratory…
Descriptors: Food, Chemistry, Science Instruction, Science Activities
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Hsiao, E-Ling; Mikolaj, Peter; Shih, Ya-Ting – Journal of Educators Online, 2020
Engaging students in experiential e-learning is challenging. This article discusses how to establish a multimedia-rich e-learning environment to enhance experiential learning and engage students in applying course content in real-world situations. Consultants from golf, manufacturing, and food industries were invited to offer professional advice…
Descriptors: Multimedia Instruction, Multimedia Materials, Learning Modules, Instructional Effectiveness
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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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Weston, Emma; Benlloch-Tinoco, Maria; Mossop, Liz; McCullough, Fiona; Foster, Tim – Journal of Food Science Education, 2020
It is fundamental that students are able to identity where they have developed specific professional competencies during their study. This ensures students can not only articulate their competencies well in job applications and assessments but also draw on their experiences for use in the workplace. The aim of study was to ascertain if…
Descriptors: Foreign Countries, Job Skills, Competence, Foods Instruction
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Mohr, Alex E.; Mayra, Selicia T.; Gnant, Lindsay; Basile, Anthony J.; Sweazea, Karen L. – Journal of Food Science Education, 2020
The objective of this study was to assess knowledge and attitudes of nutrition and dietetic college students regarding food science and technology. It was designed as a cross-sectional survey using a self-administered online questionnaire, constructed by a formative research process, including accredited dietetics programs in the United States and…
Descriptors: Nutrition, Dietetics, Knowledge Level, Student Attitudes
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Stevenson, Clinton D.; Porter, Kinsey; Stevenson, Kathryn T. – Journal of Food Science Education, 2018
Understanding the role of food science education in developing undergraduate students' intentions to implement Good Manufacturing Practices (GMPs) may be a key strategy in developing the workforce's implementation of GMPs and other food safety programs. Previous research has demonstrated the effects of educational interventions on planned food…
Descriptors: Undergraduate Students, Foods Instruction, Food Service, Manufacturing
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Cao, Loan Thi Thanh; Swada, Jeffrey Gerard – Journal of Food Science Education, 2021
In a Food Processing-Unit Operations course, students learn the basic equipment that comprises unit operations and techniques commonly used in the food industry to prepare, process, and preserve a variety of food products. Due to the complexity of these operations, students frequently struggle with applying food processing principles to predict…
Descriptors: Performance Factors, Instructional Effectiveness, Flipped Classroom, Discussion (Teaching Technique)
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Turner, Angela; Wilks, Judith – International Journal of Technology and Design Education, 2018
The historical development of food education in secondary schools in New South Wales Australia is a compelling yet under-researched area of interest. This review starts by exploring how food curricula have evolved since the 1700s to the present day juxtaposed on socio-economic and political factors. This review is interested in the role secondary…
Descriptors: Food, Secondary Education, Foreign Countries, Curriculum Development
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Ospanov, ?bdymanap ?.; Muslimov, Nurzhan Zh.; Timurbekova, ?igul ?.; Jumabekova, Gulnar? B. – International Journal of Environmental and Science Education, 2016
The food industry is an important constituent of a country's economy, which provides the population with food. The development of the food industry and the supply of food products to the entire population requires improving food-manufacturing technologies, such as the process for production of extruded poly-cereal food products using…
Descriptors: Food, Industry, Manufacturing, Equipment
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López-Banet, Luisa; González, Cristina Ruiz; Fernández, Enrique Ayuso – EURASIA Journal of Mathematics, Science and Technology Education, 2020
Biotechnology presence both in curricula and among researches regarding its teaching and learning processes is constantly increasing. The knowledge, attitudes and interests of 184 Spanish pre-university students on biotechnology in the fields of health, food, industry and environment have been analyzed in this work. The results showed that while…
Descriptors: Correlation, Knowledge Level, Student Attitudes, Student Interests
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