Organizational patterns can serve as a teaching strategy for instructors and as a learning tool for students to develop their expository writing skills, which are commonly required for assignments (for example, laboratory reports and research papers) in Food Science courses and in their future careers. The article discusses the importance of…

A situated learning exercise was employed to teach food safety content in agribusiness management classes at Renmin University in China. Pedagogical objectives included proficiency at identification and assessment of food safety risk factors, source causation factors, and risk mitigation strategies. Identified themes emerging from student ex-post…

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…

Recruitment of food science and technology graduates remains a priority for the UK food industry in the wake of skills shortages. As a result of the contemporary pressures faced by the food industry, it is essential that students applying for such roles are aware of and ready for management, leadership, and relevant professional competencies. This…

Abstract Food analysis courses introduce the theory and application of analytical procedures to characterize foods and their ingredients. Students learn the principles behind analytical techniques commonly used to analyze foods in the industry and evaluate their suitability for the analysis of specific food products. Food analysis courses have…

Numerous studies from psychology, cognitive science, and neuroscience have generated substantial evidence suggesting that multitasking while doing schoolwork has a significant detrimental effect on student learning and performance. Despite this evidence, attending to multiple streams of information and entertainment while doing homework, writing a…

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…

The aim of this study was to identify factors that influence the academic success or failure of Food Science and Technology students at the University of León (Spain). A questionnaire of 68 questions was distributed among 185 students during the 2017 to 2018 academic year. Those students who were satisfied with passing exams, studied in the…

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…

High school students' prevalence as food-service industry employees and their lack of food safety knowledge make them prime candidates for food safety education. The researchers developed a food-safety-focused curriculum for high school students aligned with Indiana Academic Standards for Agriculture, Advanced Life Science: Food. The curriculum…

Importance of online learning has become more critical with the advent of a global pandemic. Effective online learning requires design characteristics that support learning that crosses traditional disciplinary boundaries. The example of educational delivery of food safety encompasses multiple disciplines to prepare students for real-world…

Properly made solutions are critical to the scientific method. However, in various laboratories and collaborative environments, we have noticed a lack of proper technique for making solutions. Instead of measuring the moles of solute then filling up to the needed volume with solvent, we observed many individuals would measure the moles of solute…