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Showing 151 to 165 of 174 results Save | Export
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Singh, R. Paul; Circelli, Diego – Journal of Food Science Education, 2005
The spectacular increase in Internet-based applications during the past decade has had a significant impact on the education delivery paradigms. The user interactivity aspect of the Internet has provided new opportunities to instructors to incorporate its use in developing new learning systems. The use of the Internet in carrying out live…
Descriptors: Computer Software, Laboratories, Internet, Computer System Design
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Ismail, Baraem; Hayes, Kirby – Journal of Food Science Education, 2005
Student motivation is influenced by instructional approach. Motivation is a function of initiating and sustaining goal-directed behavior. The objective of this study was to identify factors (positive and negative) that affect motivation in a junior-level dairy products elective course. Student attitudes were surveyed each year half-way through the…
Descriptors: Student Motivation, Elective Courses, Classroom Environment, Environmental Influences
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Schmidt, S. J.; Parmer, M. S.; Bohn, D. M. – Journal of Food Science Education, 2005
Large undergraduate classes are a challenge to manage, to engage, and to assess, yet such formidable classes can flourish when student participation is facilitated. One method of generating authentic student involvement is implementation of quality circles by means of a Student Feedback Committee (SFC), which is a volunteer problem-solving and…
Descriptors: Foods Instruction, Nutrition Instruction, College Science, Quality Circles
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Dzurec, David J.; Dzurec, Laura Cox – Journal of Food Science Education, 2005
Writing can enhance learning by helping students put words to their thinking about course material. The purposes of this study were to assess the influence of a structured academic journal writing exercise on student learning in a food science class and to examine student responses to the experience. Hermeneutics, a philosophy of science and…
Descriptors: Content Area Writing, Foods Instruction, Science Instruction, Hermeneutics
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Marrs, Kathleen A.; Chism, Grady W., III – Journal of Food Science Education, 2005
Just-in-Time Teaching (JiTT) combines the best features of traditional in-class instruction with the communication potential available via the Web. We describe here how JiTT has been used in Biology Education and how it can be used in Food Science Education. JiTT uses Web-based "Warm Up" assignments due before class to stimulate critical thinking…
Descriptors: Foods Instruction, Biology, Science Instruction, College Science
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Davies, Cathy – Journal of Food Science Education, 2005
The following laboratory exercise was designed to aid student understanding of the differences between subjective and objective measurements. Students assess the color and texture of different varieties of potato chip (crisps) by means of an intensity rating scale and a rank test and objectively with a colorimeter and texture analyzer. For data…
Descriptors: Food, Laboratories, Laboratory Procedures, Science Activities
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Tapia, Cristian; Muller, Mauricio; Sapag-Hagar, Jaime; Valenzuela, Fernando; Basualto, Carlos; Abugoch, Lilian – Journal of Food Science Education, 2005
The Unit Operations Laboratory offers 2 courses in unit operations. One is a 2-semester course for chemistry and food engineering students that is more demanding because it considers more unit operations and places more emphasis on solving exercises. The other is a 1-semester course for chemistry and pharmacy students that considers fewer unit…
Descriptors: Web Sites, Multimedia Materials, Courses, Chemistry
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Edwards, Zena; Edlefsen, Miriam; Hillers, Virginia; McCurdy, Sandra M. – Journal of Food Science Education, 2005
The U.S. Dept. of Agriculture recommends use of food thermometers to safely cook small cuts of meat, yet most consumers do not use them. Consumers lack knowledge about how and why to use food thermometers with small cuts of meat. Opportunities exist for family and consumer science classes to provide education about thermometers to adolescents, who…
Descriptors: High School Students, Consumer Science, Nutrition, Classrooms
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Vullo, Diana L.; Wachsman, Monica B. – Journal of Food Science Education, 2005
This laboratory experiment was designed for Chemistry, Food Technology, Biology, and Chemical Engineering undergraduate students. This laboratory experience shows the advantages of immobilized bakery yeasts in ethanol production by alcoholic fermentation. The students were able to compare the ethanol production yields by free or calcium alginate…
Descriptors: Undergraduate Students, Laboratory Procedures, Laboratory Experiments, Science Activities
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Pintauro, Stephen J.; Krahl, Augusta G.; Buzzell, Paul R.; Chamberlain, Valerie M. – Journal of Food Science Education, 2005
The effectiveness of, and student attitudes toward, an online Food Safety and Regulation course (WEB) were compared with lecture (LECTURE) and combined lecture/online (COMBINED) courses. All students took identical pre-tests, post-tests, and attitude assessments. No significant differences were detected in pre-test scores. Post-test results for…
Descriptors: Instructional Effectiveness, Student Attitudes, Online Courses, Food
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Ong, Chee Syen – Journal of Food Science Education, 2005
One of the core competencies in the new IFT Education standards is for students to achieve competency in communication 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: Undergraduate Students, Competence, Communication Skills, Writing (Composition)
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Camire, Mary E.; Dougherty, Michael P. – Journal of Food Science Education, 2005
Consumer interest in healthy foods has spurred approval of several health claims for foods and dietary supplements. Although undergraduate and graduate food science curricula address food laws and regulations, nutrition claims may not be fully addressed. We posted a survey on the Internet for 2 mo for food industry professionals and others…
Descriptors: Foods Instruction, Surveys, Internet, Nutrition
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Cranwell, Michele R.; Kolodinsky, Jane M.; Donnelly, Catherine W.; Downing, Donald L.; Padilla-Zakour, Olga I. – Journal of Food Science Education, 2005
The Northeast Center for Food Entrepreneurship (NECFE) is a collaborative effort between Cornell Univ. and the Univ. of Vermont. NECFE uses a multi-institutional and regional collaboration approach, with specific expertise and necessary facilities and resources, to provide technical assistance and education for businesses in the food industry. The…
Descriptors: Rural Areas, Economic Development, Food, Entrepreneurship
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Kravchuk, Olena; Elliott, Antony; Bhandari, Bhesh – Journal of Food Science Education, 2005
A simple laboratory experiment, based on the Maillard reaction, served as a project in Introductory Statistics for undergraduates in Food Science and Technology. By using the principles of randomization and replication and reflecting on the sources of variation in the experimental data, students reinforced the statistical concepts and techniques…
Descriptors: Laboratory Experiments, Foods Instruction, Chemistry, Statistical Analysis
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Dooley, D. A.; Mahon, R. M.; Oshiro, E. A. – Journal of Food Science Education, 2004
A research experience was made available to an undergraduate Food Science and Human Nutrition (FSHN) student through collaboration with a Masters-level Nutrition graduate student. Both students were under the supervision of a graduate FSHN faculty member. Positive, self-identified aspects for the students included learning how to work…
Descriptors: Foods Instruction, Graduate Students, Research Opportunities, Undergraduate Students
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