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Direct linkCarley Kratz; Aaron McKim; Gregory Bonito – Natural Sciences Education, 2024
The overarching goal of this impact project is to make mycology accessible to more agriscience educators and students. Lesson plans were prepared to link core competencies and science standards to the Wild-Foraged Mushroom certification. Incorporating mycology into the classroom has many benefits, including discussions on food safety and…
Descriptors: Lesson Plans, Certification, Food, Food Service
Gan Jin; Onur Ramazan; Robert William Danielson – Journal of Experimental Education, 2024
As educators, we often seek to engage students' prior knowledge to help them learn new and potentially difficult science content. However, sometimes our experiences with the world lead us to create misconceptions that run counter to the scientific consensus. Refutational texts have been shown to be more effective at changing individuals'…
Descriptors: Foreign Countries, College Students, English Instruction, Misconceptions
Aleman, Ezequiel; Nadolny, Larysa – Journal of Family and Consumer Sciences, 2021
Digital games can provide fun, motivating, and challenging experiences for students in the classroom. Recent research on educational games has shown that game play can positively influence academic achievement, engagement, and 21st century skills (Abdul Jabbar & Felicia, 2015; Qian & Clark, 2016). When playing games, students solve…
Descriptors: Video Games, Game Based Learning, Family and Consumer Sciences, Food Standards
Glaucia H. C. Prado – Chemical Engineering Education, 2024
A chemical engineering degree offers the possibility of a variety of career paths including food and beverage industry. However, chemical engineering students are rarely exposed to food processing examples during their education. Therefore, a new elective food processing course was developed and offered for the first time in the department of…
Descriptors: Culturally Relevant Education, American Indian Students, American Indian Culture, American Indian Education
Murray, Sandra; Peterson, Corey; Primo, Carmen; Elliott, Catherine; Otlowski, Margaret; Auckland, Stuart; Kent, Katherine – International Journal of Sustainability in Higher Education, 2021
Purpose: Food insecurity and poor access to healthy food is known to compromise tertiary studies in university students, and food choices are linked to student perceptions of the campus food environment. The purpose of this study is to describe the prevalence, demographic and education characteristics associated with food insecurity in a sample of…
Descriptors: Incidence, Food Service, Hunger, College Environment
Rath, Danielle Robertson; Rock, Cheryl Rosita – Journal of Food Science Education, 2021
Through a collaboration between a professor in academia and an industry professional, entry-level food science students were given the opportunity to critically evaluate the safety of energy drinks. This evaluation occurred through a General Education (Category A3) course designated "Critical Thinking" at California State University --…
Descriptors: Experiential Learning, Active Learning, Discovery Learning, Classroom Environment
