There is a growing body of research that suggests better course outcomes for instructors that incorporate active learning into their curriculum. Laboratory exercises can be used to promote active learning. The objective of this study was to develop and assess the efficacy of a gluten-free bread laboratory exercise for an undergraduate course…

Fifty-five Essential Learning Outcomes (ELOs) comprise the required content for food science degrees approved by the Institute of Food Technologists (IFT), yet the importance of each outcome for graduate industry readiness is expected to vary. To analyze this variance, we assessed the industry relevance of IFT's recently revised (2018) ELOs and…

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…

Understanding and enacting standardized food safety practices in a global economy is important. In 2018, a comprehensive food safety training program, including courses in sanitation, food microbiology and mycology, thermal processing, Hazard Analysis and Critical Control Points, cereal quality, and food defense, was delivered to food industry…

At most institutions, food innovation courses do not highlight the role of community culture, a blind spot that otherwise could connect the United Nations 2030 Agenda for Sustainable Development Goals. This study presents a unique approach to teaching food product innovation, incorporating community culture in ideation, prototyping, and…

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…

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…

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…

This research compares the industry readiness, product development skill level, and overall knowledge gains of students taking an undergraduate research course (treatment) to those who did not (control). This 2-semester Applied Interdisciplinary Product Development (AIPD) course for sophomores brought together interdisciplinary teams of food…

Since formal education is guided through food-related curricula, there is a concern regarding to which extent food safety elements are supported in the current educational objectives presented in syllabi. The aim of this study was to analyze the existing food safety elements in the syllabi at the elementary (for students between 6 and 14 y of age)…

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;…

Quality management and quality control of food products are critical to producing food that is safe to consume and has consistent quality and sensory attributes. The extent to which undergraduate students are equipped with competencies in quality management/control, in theory, has a direct connection with their career potential to ensure food…

Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well-being of their children. The objective of this study was to establish baseline data and assess the food safety knowledge of 18- to 26-year-old Univ. of Maine students.…

A needs assessment survey was designed and administered to measure knowledge of and attitudes toward food safety impacts of nonthermal processing technologies of shellfish and produce industry personnel and extension educators. An online survey was sent via e-mail notification with the survey link through professional listserves. The survey…

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…