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Elias, Ryan J.; Hopfer, Helene; Hofstaedter, Amanda N.; Hayes, John E. – Journal of Food Science Education, 2017
The human nose is a very sensitive detector and is able to detect potent aroma compounds down to low ng/L levels. These levels are often below detection limits of analytical instrumentation. The following laboratory exercise is designed to compare instrumental and human methods for the detection of volatile odor active compounds. Reference…
Descriptors: Olfactory Perception, Human Body, Science Laboratories, Laboratory Procedures
Crist, Courtney A.; Duncan, Susan E.; Bianchi, Laurie M. – Journal of Food Science Education, 2017
A Wiki research project was created in the Functional Foods for Health (FST/HNFE 2544) as an instructional tool and assignment for improving undergraduate students' proficiency in evaluating appropriate information sources for rapidly evolving science and research. The project design targeted improving students' information literacy skills…
Descriptors: Undergraduate Students, Food, Information Sources, Information Literacy
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
McSweeney, Peter; Calvo, Joaquin; Santhanam-Martin, Michael; Billman-Jacobe, Helen – Journal of Food Science Education, 2017
Project work and work placements can help prepare tertiary food science students for the workplace. Programs in the curriculum should support the development of transferable skills such as communication, problem-solving, and planning. This paper describes a case study of a new capstone project for Masters of Food Science students based on a work…
Descriptors: Graduate Students, Masters Programs, Case Studies, Experiential Learning
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
Joyner, Helen S.; Stevenson, Clinton D. – Journal of Food Science Education, 2017
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…
Descriptors: Quality Control, Food, Food Standards, Safety
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
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
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
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
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
Chiles, Roburt; Coupland, John Neil – Journal of Food Science Education, 2017
The effective application of food science depends on social constraints, yet the training for food scientists does not adequately consider the contested social context under which food is processed, packaged, and prepared. We recently co-taught a new course ("Arguing about food") intended to introduce students to critical perspectives on…
Descriptors: Foods Instruction, Agricultural Education, Controversial Issues (Course Content), Epistemology
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
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
Antunes, Patrícia – Journal of Food Science Education, 2016
We proposed in the Basic Microbiology Subject for food science and nutrition students, a "hands-on" activity consisting on sampling student's hands for bacterial presence and identification. This is a project to be implemented in multiple laboratory classes throughout the semester, allowing students to learn, and apply general…
Descriptors: Microbiology, Food, Foods Instruction, Consumer Science