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Showing 1 to 15 of 23 results Save | Export
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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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Stringer, Elizabeth I.; Hendrix, Jasmine D.; Swortzel, Kirk A.; Williams, J. Byron; Schilling, M. Wes – Journal of Food Science Education, 2019
Historically, high school chemistry has been the predominate venue for the introduction of food science curriculum to students. With the current decline in chemistry as a required course for graduation, the possibility of exposure to food science in high school could equally decline. The purpose of this research was to determine if high school…
Descriptors: Foods Instruction, Chemistry, High School Students, Science Instruction
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Lee, Yee Ming; Burnett, Donna – Journal of Food Science Education, 2019
Engaging undergraduate students in research has become increasingly important due to its potential benefits (for example, increased intention to pursue postgraduate study and enhanced understanding of theoretical knowledge). This study investigated whether a comprehensive food science research project that was incorporated into the laboratory…
Descriptors: Undergraduate Students, Student Research, Science Instruction, Student Interests
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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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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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Abdulsalam, N.; Condrasky, M.; Bridges, W.; Havice, P. – Journal of Food Science Education, 2017
This randomized controlled trial compared the effectiveness of traditional lecture (C), face-to-face demonstration (DP), on-line lecture capture (OP), and the combination of the last two (OP+DP) to enhance culinary arts students' application skills related to sodium usage in food preparation. Objectives were to compare relative effectiveness of…
Descriptors: Cooking Instruction, Comparative Analysis, Instructional Effectiveness, Lecture Method
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Wickware, Carmen L.; Day, Charles T.C.; Adams, Michael; Orta-Ramirez, Alicia; Snyder, Abigail B. – Journal of Food Science Education, 2017
The opportunities for outreach activities for professionals and academics in food science are extensive, as too are the range of participants' experience levels and platforms for delivery. Here, we present a set of activities that are readily adaptable for a range of students (ages 10 to 18) in multiple platforms (demonstration table and hands-on…
Descriptors: Secondary School Students, Secondary School Science, Science Education, Food
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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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Joyner, Helen S. – Journal of Food Science Education, 2016
The increased interest in program- and university-level assessment over the past few decades has led to increased faculty involvement in developing program learning outcomes and performing program assessment activities. Depending on the level of support and encouragement faculty receive from administration and other entities, they may support or…
Descriptors: College Faculty, Teacher Attitudes, Curriculum Evaluation, Concept Mapping
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Beavers, Amy S.; Murphy, Lindsay; Richards, Jennifer K. – Journal of Food Science Education, 2015
A successfully targeted intervention can influence food safety knowledge, attitudes, and behaviors, as well as encourage participants to recognize their own responsibility for safe food handling. This acknowledgement of an individual's responsibility and capacity to address food safety can be understood as self-efficacy of food safety (SEFS). This…
Descriptors: Intervention, Food, Safety, Health Promotion
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Pleitner, Aaron M.; Chapin, Travis K.; Hammons, Susan R.; Stelten, Anna Van; Nightingale, Kendra K.; Wiedmann, Martin; Johnston, Lynette M.; Oliver, Haley F. – Journal of Food Science Education, 2015
Developing novel, engaging courses in food safety is necessary to train professionals in this discipline. Courses that are interactive and case-based encourage development of critical thinking skills necessary for identifying and preventing foodborne disease outbreaks. The purpose of this study was to assess the efficacy of a case study…
Descriptors: Food, Safety, Food Standards, Critical Thinking
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Chapin, Travis K.; Pfuntner, Rachel C.; Stasiewicz, Matthew J.; Wiedmann, Martin; Orta-Ramirez, Alicia – Journal of Food Science Education, 2015
Career and educational opportunities in food science and food safety are underrecognized by K-12 students and educators. Additionally, misperceptions regarding nature of science understanding persist in K-12 students despite being emphasized as an important component of science education for over 100 y. In an effort to increase awareness…
Descriptors: Food, Safety, Science Education, Career Development
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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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Pleitner, Aaron M.; Hammons, Susan R.; McKenzie, Emily; Cho, Young-Hee; Oliver, Haley F. – Journal of Food Science Education, 2014
Maintaining current, relevant curriculum in undergraduate Food Microbiology courses is essential for training future experts in food quality and safety. Having an understanding of the fundamental techniques (for example, polymerase chain reaction [PCR]) that are used in the food industry and regulatory agencies is critical for students entering…
Descriptors: Food, Foods Instruction, Microbiology, Molecular Biology
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Hovland, Jana A.; Carraway-Stage, Virginia G.; Cela, Artenida; Collins, Caitlin; Díaz, Sebastián R.; Collins, Angelo; Duffrin, Melani W. – Journal of Food Science Education, 2013
Health professionals and policymakers are asking educators to place more emphasis on food and nutrition education. Integrating these topics into science curricula using hand-on, food-based activities may strengthen students' understanding of science concepts. The Food, Math, and Science Teaching Enhancement Resource (FoodMASTER) Initiative is a…
Descriptors: Foods Instruction, Elementary School Science, Interdisciplinary Approach, Knowledge Level
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