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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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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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Feye, K. M.; Lekkala, H.; Lee-Bartlett, J. A.; Thompson, D. R.; Ricke, S. C. – Journal of Food Science Education, 2020
Automation is coming and will enable not only the ability to increase poultry processing line speeds, but also the collection of considerable "big data." These data can be collected "en masse," stored, analyzed, and used to improve food safety, quality, enhance traceability, and also be used for risk assessment. However, as…
Descriptors: College Students, Food, Safety, Computer Literacy
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Hendrich, Suzanne; Licklider, Barbara; Thompson, Katherine; Thompson, Janette; Haynes, Cynthia; Wiersema, Jan – Journal of Food Science Education, 2018
A one-credit seminar on controversies in food science and human nutrition was a platform to introduce students to learning frameworks for thinking-like-a-scientist. We hypothesized that explicitly engaging students in thinking about their thinking abilities within these frameworks would enhance their self-perception of scientific thinking, an…
Descriptors: Nutrition, Thinking Skills, Scientific Research, Self Evaluation (Individuals)
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Wakeling, Lara; Aldred, Peter; Hains-Wesson, Rachael – Journal of Food Science Education, 2018
The study investigated students' perceptions and attitudes toward the use of ePortfolios for reflective practice as a learning and teaching strategy. A mixed-method approach was applied to the study in a first-year food science unit, at a regional Australian university. Data were generated via 3 sources, in order to provide the evidential basis…
Descriptors: Student Attitudes, Electronic Publishing, Portfolios (Background Materials), Mixed Methods Research
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Alberts, Caitlin M.; Stevenson, Clinton D. – Journal of Food Science Education, 2017
There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…
Descriptors: Food, Health Promotion, Safety, Competence
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Gurfinkel, Debbie M.; Wolever, Thomas M. S. – Journal of Food Science Education, 2017
The completion of a 3-d food record, using commonly available nutrient analysis software, is a typical assignment for students in nutrition and food science programs. While these assignments help students evaluate their personal diets, it is insufficient to teach students about surveys of large population cohorts. This paper shows how the Test,…
Descriptors: Food, Diaries, Nutrition Instruction, Assignments
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Gezer-Templeton, P. Gizem; Mayhew, Emily J.; Korte, Debra S.; Schmidt, Shelly J. – Journal of Food Science Education, 2017
Research shows that students struggle to develop higher order thinking skills and effective study strategies during the transition from high school to college. Therefore, in addition to teaching course content, effective instructors should assist students in developing metacognitive skills, that is, the practice of thinking about their thinking.…
Descriptors: Metacognition, Thinking Skills, Assignments, Test Preparation
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Pokharel, Siroj; Marcy, Joseph E.; Neilan, Angela M.; Cutter, Catherine N. – Journal of Food Science Education, 2017
This study addresses the development, dissemination, and assessment of a Food Safety System Management (FSSM) curriculum offered to college-aged, agribusiness students in Yerevan, Armenia. Prior to beginning the program, demographic data were collected and a paper-based pretest was administered to access the food safety knowledge, behavior, and…
Descriptors: Food, Safety, Agribusiness, Foreign Countries
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LeGrand, Karen; Yamashita, Lina; Trexler, Cary J.; Vu, Thi Lam An; Young, Glenn M. – Journal of Food Science Education, 2017
Although many educators now recognize the value of problem-based learning and experiential learning, undergraduate-level food science courses that reflect these pedagogical approaches are still relatively novel, especially in East and Southeast Asia. Leveraging existing partnerships with farmers in Vietnam, a food science course for students at…
Descriptors: Foreign Countries, Teaching Methods, Experiential Learning, Agricultural Occupations
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Koerner, Michael – Journal of Food Science Education, 2017
An "Expectation Gap" can exist between what teachers expect of their students and what effort students expect to and are willing to expend. In order to get students and teachers on the same learning page, this Gap needs remedied. One successful means of bridging the Gap is the use of Student Preceptors.
Descriptors: Teacher Expectations of Students, Student Attitudes, Expectation, College Students
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Korte, Debra; Reitz, Nicholas; Schmidt, Shelly J. – Journal of Food Science Education, 2016
Informed by the latest research on how people learn, effective teachers address both aspects of the teaching-learning equation--they engage students in the course material by implementing best teaching practices and they prepare students for learning by sharing best learning practices. The purpose of this study was to evaluate the impact of…
Descriptors: Educational Practices, Student Centered Learning, Likert Scales, Student Attitudes
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Lee, Yee Ming – Journal of Food Science Education, 2015
Project-based, collaborative learning is an effective teaching method when compared to traditional cognitive learning. The purpose of this study was to assess student learning after the completion of a final meal project that involved a group of sensory panelists. A paper survey was conducted among 73 senior nutrition and dietetics students…
Descriptors: Student Projects, Cooperative Learning, Teaching Methods, Instructional Effectiveness
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Vrchota, Denise Ann – Journal of Food Science Education, 2015
Food science researchers have pronounced the Institute of Food Technologists Success Skills to be the most important competency mastered by graduates entering the work force. Much of the content and outcomes of the Success Skills pertains to oral communication skills of public speaking and interpersonal and group communication. This qualitative…
Descriptors: Food, Competence, Job Skills, Communication Skills
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Andrade, Jeanette; Huang, Wen-Hao David; Bohn, Dawn M. – Journal of Food Science Education, 2015
The effective design of course materials is critical for student learning, especially for large lecture introductory courses. This quantitative study was designed to explore the effect multimedia and content difficulty has on students' cognitive load and learning outcomes. College students (n = 268) were randomized into 1 of 3 multimedia groups:…
Descriptors: Instructional Design, Statistical Analysis, Difficulty Level, Multimedia Instruction
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