Journal of Food Science Education
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The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate, and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for "teachers" (individuals who facilitate, mentor, or instruct) and "students" (individuals..
Journal of Food Science Education
2y ago
Journal of Food Science Education, Volume 20, Issue 4, Page 111-111, October 2021 ..read more
Journal of Food Science Education
2y ago
Journal of Food Science Education, Volume 20, Issue 4, Page 111-111, October 2021 ..read more
Journal of Food Science Education
2y ago
Abstract
In STEM (science, technology, engineering, and mathematics) courses, undergraduate laboratory classes are vital for students to develop competencies such as critical observation, collaboration, critical thinking, technical, and problem-solving skills. Thus, for students to successfully acquire these competencies, preparation for laboratory classes is essential. This study aimed to explore the students' performance and perceptions of online pre-laboratory videos and quizzes in undergraduate food science and technology. Quantitative data on student usage statistics of the videos, studen ..read more
Journal of Food Science Education
2y ago
Abstract
In STEM (science, technology, engineering, and mathematics) courses, undergraduate laboratory classes are vital for students to develop competencies such as critical observation, collaboration, critical thinking, technical, and problem-solving skills. Thus, for students to successfully acquire these competencies, preparation for laboratory classes is essential. This study aimed to explore the students' performance and perceptions of online pre-laboratory videos and quizzes in undergraduate food science and technology. Quantitative data on student usage statistics of the videos, studen ..read more
Journal of Food Science Education
2y ago
Abstract
A broad range of approaches to learning such as traditional lectures, laboratory learning, online learning, and active learning are used in higher education settings. Specifically, in the field of science and technology, laboratory learning is crucial and a form of active learning. The objective of this study was to examine the use of these four different learning approaches in a third-year, undergraduate Food Science and Technology subject to facilitate learning, where previously only traditional lectures and laboratory learning had been used. Two new learning approaches, online lear ..read more
Journal of Food Science Education
2y ago
Abstract
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 (Fundamentals of Food Processing). Students enrolled in the course worked in groups to prepare four treatments: 100% white whole grain sorghum as control (C), 15% burgundy waxy sorghum (15W), 25% burgundy waxy sorghum (25W), and 35% burgundy waxy ..read more