Publication Date
| In 2024 | 0 |
| Since 2023 | 0 |
| Since 2020 (last 5 years) | 0 |
| Since 2015 (last 10 years) | 1 |
| Since 2005 (last 20 years) | 1 |
Descriptor
Source
| Journal of Food Science… | 1 |
Author
| Hendrix, Jasmine D. | 1 |
| Schilling, M. Wes | 1 |
| Stringer, Elizabeth I. | 1 |
| Swortzel, Kirk A. | 1 |
| Williams, J. Byron | 1 |
Publication Type
| Journal Articles | 1 |
| Reports - Research | 1 |
Education Level
| High Schools | 1 |
| Secondary Education | 1 |
Audience
Location
Laws, Policies, & Programs
Assessments and Surveys
What Works Clearinghouse Rating
Peer reviewed
Direct linkStringer, 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
