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…

The number of school gardens and university farms is increasing in the United States. Produce grown in these venues is often sampled in the classroom or incorporated into the food chain. Food safety education for students and workers is needed to ensure that produce is safe. Two 1-hr food safety curricula were developed to inform K-12 students and…

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…

The purpose of this article is to discuss the implementation of case-based teaching and use of response technologies to graduate students in a food science course. The article focuses on teaching sensory science and sensometrics, presents several concrete examples used during the course, and discusses in each case some of the observed outcomes.…

Increased attention to the need for constructively aligned teaching and learning in interdisciplinary higher education in engineering is observed. By contrast, little research has been conducted on the implementation of the outcome-based pedagogical approach to interdisciplinary higher education in engineering. Therefore, the present design-based…

Uses a case study of food poisoning from hamburgers at the fictitious Jill-at-the-Grill to teach the nuclear science behind food irradiation. Includes case teaching notes on the benign hamburger. (ASK)

Marriott Corporation, long known for its work in institutional food service operations, has now entered the school field with happy results for students--a more varied menu and lower food costs. (Author)

Discusses media coverage of the National Meat Test, as an example of cooperative consumer journalism today. (RB)

Introduces the chicken wing project in which students assess the microbial contamination of chicken wings for the safety of foods. Uses the colony counting technique and direct wash fluid examination for determining the microbial contamination, and investigates methods to reduce the level of microbial contamination. (Contains 14 references.) (YDS)

Students at Virginia Polytechnic Institute have a choice of 11 dining rooms, two entrees at each meal, and as much as they want to eat. (Editor)

The success of institutional food purchasing is dependent upon closely followed principles for quality and openness to ideas. (Editor)

Discusses the nutritional needs of students in relation to financial considerations, personnel and equipment limits, food storage and food preparation techniques. (PG)

Surveyed college food service trends in various geographical locations in the United States. Discusses the trends, addressing eating alternatives, program issues, flexibility in offerings, nutritional emphasis, management and training changes, concern with costs and profits, updating of physical facilities, marketing, technology, matching…

Describes common features in the radiation chemistry of food components, and illustrates how product yields are predicted. Presents data that pertain to the radiolysis of the nitrate ion, metmyoglobin, myosin, and tripalmitin. (CS)

This document records the oral and written testimony given at a Congressional hearing on nutrition research and education as carried out by the U.S. Department of Agriculture. Witnesses included officials from the Department, professors and administrators from various university nutrition programs, and medical doctors. Testimony stressed the…