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A Project-Based Learning Approach to Promote Innovation and Academic Entrepreneurship in a Master's Degree in Food Engineering
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Oliveira, Leandro; Cardoso, Eduardo L. – Journal of Food Science Education, 2021
Entrepreneurship brings several benefits, such as fostering innovation and productivity, competitiveness, and socioeconomic development. The search for professionals with different skills to overcome the current and foreseen challenges is relevant in the agri-food sector. Problem-based learning (PBL) is described as an instructional approach,…
Descriptors: Entrepreneurship, Teaching Methods, Food Standards, Agricultural Production
Strengthening Undergraduate Food Science Programs: Comparing Industry Relevance of the Institute of Food Technologists' Essential Learning Outcomes with Graduate Proficiency Levels
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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
Lab Experience with Seafood Control at the Undergraduate Level: Cephalopods as a Case Study
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Fernández, Sara; Rodríguez-Muñiz, Luis J.; Molina, Jara; Muñiz-Rodríguez, Laura; Jiménez, Juan; García-Vázquez, Eva; Borrell, Yaisel J. – Biochemistry and Molecular Biology Education, 2020
The correct labeling of seafood is important to protect nature and the rights of consumers. Given the certainty that the resources of the sea are not inexhaustible, only strict regulations and the implementation of sustainable fishing systems and reliable and traceable marketing systems can help ensure the long-term sustainability of fishery…
Descriptors: Food, Merchandise Information, Sustainability, Marketing
Man vs. Machine: A Junior-level Laboratory Exercise Comparing Human and Instrumental Detection Limits
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Elias, Ryan J.; Hopfer, Helene; Hofstaedter, Amanda N.; Hayes, John E. – Journal of Food Science Education, 2017
The human nose is a very sensitive detector and is able to detect potent aroma compounds down to low ng/L levels. These levels are often below detection limits of analytical instrumentation. The following laboratory exercise is designed to compare instrumental and human methods for the detection of volatile odor active compounds. Reference…
Descriptors: Olfactory Perception, Human Body, Science Laboratories, Laboratory Procedures
Development and Evaluation of a Multi-Institutional Case Studies-Based Course in Food Safety
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Pleitner, Aaron M.; Chapin, Travis K.; Hammons, Susan R.; Stelten, Anna Van; Nightingale, Kendra K.; Wiedmann, Martin; Johnston, Lynette M.; Oliver, Haley F. – Journal of Food Science Education, 2015
Developing novel, engaging courses in food safety is necessary to train professionals in this discipline. Courses that are interactive and case-based encourage development of critical thinking skills necessary for identifying and preventing foodborne disease outbreaks. The purpose of this study was to assess the efficacy of a case study…
Descriptors: Food, Safety, Food Standards, Critical Thinking
Development, Dissemination, and Preimplementation Evaluation of Food Safety Educational Materials for Secondary Education
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Shearer, Adrienne E. H.; Snider, O. Sue; Kniel, Kalmia E. – Journal of Food Science Education, 2013
With the persistence of microbiological foodborne illness and anticipated future shortage of scientists with agricultural and food science expertise in the United States, it is imperative to educate youth on microbiological food safety and enhance their awareness of opportunities to become engaged in finding solutions to food safety challenges. To…
Descriptors: Food Standards, Safety, Microbiology, Secondary Education