NotesFAQContact Us
Collection
Advanced
Search Tips
Showing all 6 results Save | Export
Peer reviewed Peer reviewed
Direct linkDirect link
Morán, Paloma – Biochemistry and Molecular Biology Education, 2023
Outreach activities give high school students an opportunity to better understand the techniques and strategies used by researchers. Here is an experience with high school students designed to familiarize them with genetic methodologies. Students have been challenged to discover whether restaurant beef burgers are made with female or male beef.…
Descriptors: High School Students, Science Activities, Scientific Research, Genetics
Peer reviewed Peer reviewed
Direct linkDirect link
Silva, Alexandre; Junqueira, Luís; Truninger, Mónica; Delicado, Ana; Csenki, Eszter; Fehér, Ágnes; Ózsvári, László; Szakos, Dávid – Health Education Journal, 2023
Objective: According to the World Health Organisation's estimates, food contamination is linked to 23 million cases of illness and 5,000 deaths per year in Europe. While changes in food production and distribution play an important role in managing contamination risk, foodborne illnesses can originate in food-handling practices at home. This study…
Descriptors: Foreign Countries, Safety, Food, Food Standards
Peer reviewed Peer reviewed
Direct linkDirect link
Wonhyeuk Jung; Christopher S. Dunham; Katie A. Perrotta; Yu Chen; James K. Gimzewski; Joseph A. Loo – Journal of Chemical Education, 2022
Food safety science is an important field due to its practical applications in maintaining public safety and confidence in consumer goods. A significant component of food safety science is the detection and regulation of heavy metals in food. Heavy metals such as mercury (Hg) are of particular concern because of their potential to damage the…
Descriptors: Chemistry, Science Instruction, Food Standards, Safety
Peer reviewed Peer reviewed
Direct linkDirect link
Wachenheim, Cheryl – Journal of Food Science Education, 2021
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…
Descriptors: Foreign Countries, Food Service, Food Standards, Safety
Peer reviewed Peer reviewed
Direct linkDirect link
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
Peer reviewed Peer reviewed
Direct linkDirect link
Hingston, Patricia A.; Bracewell, Deanna D. – Journal of Food Science Education, 2021
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…
Descriptors: Undergraduate Study, College Graduates, Alumni, Food Standards