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…

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…

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 --…

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…

Quality management and quality control of food products are critical to producing food that is safe to consume and has consistent quality and sensory attributes. The extent to which undergraduate students are equipped with competencies in quality management/control, in theory, has a direct connection with their career potential to ensure food…

Understanding the role of food science education in developing undergraduate students' intentions to implement Good Manufacturing Practices (GMPs) may be a key strategy in developing the workforce's implementation of GMPs and other food safety programs. Previous research has demonstrated the effects of educational interventions on planned food…

Many students currently in preservice agricultural education teacher education programs do not have traditional agricultural backgrounds. Many of those students are experiencing skills they will be required to teach or utilize upon employment for the first and sometimes only time in introductory course work within their teacher education programs.…

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…

Currently, there is still an opposition of teachers to the implementation of new technologies in an educational context. Although several studies point out the relevance of the use of information and communication technologies in pedagogical practices, providing educational contexts more focused on learning practices and fostering more active and…

With the increasing importance in the application of the molecular biological detection technology in the field of food safety, strengthening education in molecular biology experimental techniques is more necessary for the culture of the students in food quality and safety major. However, molecular biology experiments are not always in curricula…

Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well-being of their children. The objective of this study was to establish baseline data and assess the food safety knowledge of 18- to 26-year-old Univ. of Maine students.…

The IPN Oaxaca CIIDIR has a mission to train human resources to postgraduate level that contribute to sustainable regional development in the South-East of Mexico. This is a vulnerable region that boasts an important source of natural resources and a great social, economic and technological backwardness that is directly related to the educational…

There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a multimedia case study teaching method that provides real world context for food science education;…

One of the fundamental aims of education is the integration of theory and practice. The case method is a teaching strategy in which students must apply their knowledge to solve real-life situations. They have to analyze the case described and propose the best possible solution. Although the case may be written, the use of new information and…

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…