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Felder, Richard M. – Journal of Food Science Education, 2021
Higher education in science, technology, engineering, and mathematics (STEM) disciplines has been in a turbulent period for several decades. Pressures for reform include declining STEM student enrollments, high attrition rates from STEM curricula, and the rise of powerful alternative teaching strategies shown by cognitive science and educational…
Descriptors: STEM Education, Models, Higher Education, Educational Change
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Macbeth, Alexandra J.; Zurier, Hannah S.; Atkins, Erin; Nugen, Sam R.; Goddard, Julie M. – Journal of Food Science Education, 2021
Connecting the public to concepts in science, technology, engineering, and mathematics (STEM) is an essential for technological advancement and inspiring future scientists, impacting both the communicator and the audience's understanding of scientific topics. Without proper communication of scientific knowledge, acceptance and implementation of…
Descriptors: Foods Instruction, STEM Education, Informal Education, Elementary School Students
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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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Gosine, Laura; Kean, Brianna; Parsons, Chelsea; McSweeney, Matthew B. – Journal of Food Science Education, 2021
Three-dimensional (3D) food printing is a new technology that can be used to produce personalized and customized food products. However, very little research has been completed on how 3D food printers could be used as educational tools. As such, the objective of this study was to evaluate how teachers (n = 6), dietitians (n = 6), and nutrition…
Descriptors: Computer Uses in Education, Computer Peripherals, Printing, Food
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Holle, Maxwell J.; Miller, Michael J. – Journal of Food Science Education, 2021
The number of online courses offered by universities in America continues to increase. Due to limited direct interactions with students, these courses can struggle to promote student engagement. Food science is uniquely situated for implementation of hands-on project-based learning opportunities since basic experiments can be performed in a…
Descriptors: Curriculum Development, Asynchronous Communication, Electronic Learning, Food
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Surya, Reggie – Journal of Food Science Education, 2021
The pandemic of coronavirus disease (COVID-19) in early 2020 has led to tremendous disruptions in education systems worldwide, including the closure of majority of education institutions and the shifting from face-to-face learning toward remote learning. More than 70% of the world's student population were affected by such a disruptive event,…
Descriptors: Student Research, Student Projects, Foods Instruction, Research Projects
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Jaconiano, Yasmim R.; Goulart, Juliana S.; Barros, José C.; Michel, Ricardo C. – Journal of Food Science Education, 2021
It began in 1869, and today we have 118 elements listed in the Periodic table, thanks to Mendeleev's work. Carbon, hydrogen, oxygen, and nitrogen are elements presented in many organic compounds. Some of them can exhibit photophysical and photochemical properties. Herein, we proposed an easy to make an experiment in chemistry classes to connect…
Descriptors: Chemistry, Food, Color, Scientific Concepts
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Castro, Luis F.; Peuker, Steffen; Mott, Jennifer – Journal of Food Science Education, 2021
Abstract Food analysis courses introduce the theory and application of analytical procedures to characterize foods and their ingredients. Students learn the principles behind analytical techniques commonly used to analyze foods in the industry and evaluate their suitability for the analysis of specific food products. Food analysis courses have…
Descriptors: Teamwork, Cooperative Learning, Active Learning, Learner Engagement
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Weston, Emma J. E.; Millman, Caroline; Setarehnejad, Anita; Bennett, Emma J.; Oruna-Concha, Maria Jose – Journal of Food Science Education, 2021
Recruitment of food science and technology graduates remains a priority for the UK food industry in the wake of skills shortages. As a result of the contemporary pressures faced by the food industry, it is essential that students applying for such roles are aware of and ready for management, leadership, and relevant professional competencies. This…
Descriptors: Food, Science Education, Technology Education, Competency Based Education
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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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Heermann, Melanie L.; Getty, Kelly J. K.; Yucel, Umut – Journal of Food Science Education, 2020
Hands-on learning is a proven method of improving students' critical thinking skills. Undergraduate research projects are encouraged to help students develop research and laboratory skills. If properly designed and implemented, research opportunities can be embedded in existing student coursework, which increases the number of students who can…
Descriptors: Undergraduate Students, Cooking Instruction, Foods Instruction, Food
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Barrett, Tressie E.; Feng, Yaohua; Wang, Hui-Hui – Journal of Food Science Education, 2020
High school students' prevalence as food-service industry employees and their lack of food safety knowledge make them prime candidates for food safety education. The researchers developed a food-safety-focused curriculum for high school students aligned with Indiana Academic Standards for Agriculture, Advanced Life Science: Food. The curriculum…
Descriptors: High School Students, Delphi Technique, Foods Instruction, Food
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Calvert, Ryan D.; Crawford, Ciera R.; Running, Cordelia A. – Journal of Food Science Education, 2020
Properly made solutions are critical to the scientific method. However, in various laboratories and collaborative environments, we have noticed a lack of proper technique for making solutions. Instead of measuring the moles of solute then filling up to the needed volume with solvent, we observed many individuals would measure the moles of solute…
Descriptors: Scientists, Science Process Skills, Scientific Methodology, Chemistry
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Albiol Tapia, Marta; Lee, Soo-Yeun – Journal of Food Science Education, 2020
The Institute of Food Technologists' (IFT) success skills highlight the importance of developing professional skills in the food science curriculum. On the other hand, many students in higher education report that the public school system feels disconnected and unrelated to their future. In this context, this study aimed to evaluate student's…
Descriptors: Discussion (Teaching Technique), Science Education, Sensory Experience, Student Attitudes
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Temen, Tarah; Jaramillo Cherrez, Nadia; Coleman, Shannon – Journal of Food Science Education, 2020
Understanding safe food practice is important for home-based food operators to prevent foodborne illness. Earlier work has found that home-based food operators lack food safety knowledge and may benefit from training that is specifically tailored to their needs. Unfortunately, home-based food operators may be deterred from enrolling in traditional…
Descriptors: Online Courses, Pilot Projects, Course Evaluation, Food Service
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