NotesFAQContact Us
Collection
Advanced
Search Tips
What Works Clearinghouse Rating
Showing 1 to 15 of 582 results Save | Export
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
Santau, Alexandra O.; MacDonald, Ruth S.; Roberts, Robert R. – Journal of Food Science Education, 2020
IFT Approval of undergraduate food science and technology programs has continued to evolve since its inception in the 1960s. This report provides rationale and outlines key changes in the latest revisions of the IFT Approval Guidelines that were approved by the IFT Board of Directors in 2018. The 2018 Guidelines retained the previously established…
Descriptors: Foods Instruction, Guidelines, Program Evaluation, Academic Standards
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
Jideani, V. A.; Jideani, I. A. – Journal of Food Science Education, 2012
Nine food science and technology (FST) subjects were assessed for alignment between the learning outcomes and assessment using revised Bloom's taxonomy (RBT) of cognitive knowledge. Conjoint analysis was used to estimate the utilities of the levels of cognitive, knowledge, and the attribute importance (cognitive process and knowledge dimension)…
Descriptors: Foods Instruction, Academic Achievement, Classification, Technology Education
Peer reviewed Peer reviewed
Direct linkDirect link
Mshayisa, Vusi Vincent – Journal of Food Science Education, 2020
In higher education, there are calls to incorporate active learning experiences that place the student at the center of learning, rather than encouraging students to be passive listeners. For students to have a deeper and more meaningful learning experience, educators can use an active learning approach. This approach attempts to engage students…
Descriptors: Student Attitudes, Puzzles, Undergraduate Students, Learning Experience
Peer reviewed Peer reviewed
PDF on ERIC Download full text
Rahmat, Nurhazlini; Min, Lau Sing; Sungif, Nur Atiqah Md.; Yusup, Farah Nabillah Mior – Advances in Language and Literary Studies, 2015
In the Malaysian education system, English has always played an important role. In acknowledging its importance, Malaysian University English Test (MUET) has been introduced to enable continued emphasis on this role. MUET has been made compulsory for those who wish to pursue a first degree programme in local universities. This study aims to…
Descriptors: Language Proficiency, Language Tests, Academic Achievement, Foreign Countries
Peer reviewed Peer reviewed
Direct linkDirect link
Iametti, Stefania; Barbiroli, Alberto; Marengo, Mauro; Bonomi, Francesco – Biochemistry and Molecular Biology Education, 2019
Biochemistry has always been a mandatory topic within BS courses aimed at food science students at the University of Milan, namely: Food Science & Technology and Catering Sciences. Addressing biochemistry topics in this peculiar setting requires: (i) specific focus on topics that are seldom considered in courses offered in bio-medical…
Descriptors: Biochemistry, Science Instruction, College Students, Food
Peer reviewed Peer reviewed
Direct linkDirect link
Bissett, Rachel L.; Cheng, Michael S. H.; Brannan, Robert G. – Journal of Food Science Education, 2010
Professional organizations have linked core competency to professional success and competitive strategy. The Research Chefs Assn. (RCA) recently released 43 core competencies for practicing culinologists. Culinology[R] is a profession that links skills of culinary arts and food science and technology in the development of food products. An online…
Descriptors: Food, Professional Occupations, Competence, Professional Associations
Peer reviewed Peer reviewed
PDF on ERIC Download full text
Singh-Ackbarali, Dimple; Maharaj, Rohanie – Journal of Curriculum and Teaching, 2014
This paper discusses the comprehensive and practical training that was delivered to students in a university classroom on how sensory evaluation can be used to determine acceptability of food products. The report presents how students used their training on sensory evaluation methods and analysis and applied it to improving and predicting…
Descriptors: Foreign Countries, Sensory Experience, Evaluation Methods, Test Construction
Peer reviewed Peer reviewed
Direct linkDirect link
Scourboutakos, Mary – Journal of Food Science Education, 2010
One of the core competencies in the IFT Education standards for students is to achieve competency in communications skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information but also be…
Descriptors: Food, Microbiology, Health, Nutrition
Cohen, Elinor; Federman, Joan – Database, 1979
Introduces the reader to the Food Science and Technology Abstracts, a data file that covers worldwide literature on human food commodities and aspects of food processing. Topics include scope, subject index, thesaurus, searching online, and abstracts; tables provide a comparison of ORBIT and DIALOG versions of the file. (JD)
Descriptors: Databases, Food, Online Systems, Search Strategies
Peer reviewed Peer reviewed
Direct linkDirect link
Preble, Brian C. – Technology and Engineering Teacher, 2015
The manipulation of the natural world in the form of plant materials to design, control, and grow desirable agricultural commodities was central to the establishment and advancement of civilization. Modern developments in genetically modified organisms (GMOs or biologically engineered foods) can trace their origins to macro practices developed and…
Descriptors: Agricultural Engineering, Biotechnology, Food, STEM Education
Peer reviewed Peer reviewed
Direct linkDirect link
Smith, Judy – Journal of Food Science Education, 2009
One of the core competencies in the IFT Education standards is for students to achieve competency in communications skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information but also be…
Descriptors: Foods Instruction, Undergraduate Students, Communication Skills, Interviews
Harris, Clark R. – Journal of Agricultural Education, 2008
Past studies have shown that agricultural education teachers perceive a need for professional development in Career Development Events (CDEs) preparation, but they did not identify the individual CDEs where training was needed. This study examined the CDEs that Kansas schools were participating in at the district and state levels and the CDEs…
Descriptors: Foods Instruction, Agricultural Education, Internet, Professional Development
Previous Page | Next Page ยป
Pages: 1  |  2  |  3  |  4  |  5  |  6  |  7  |  8  |  9  |  10  |  11  |  ...  |  39