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Strengthening undergraduate food science programs: Comparing industry relevance of the Institute of Food Technologists' Essential Learning Outcomes with graduate proficiency levels.

• Authors : Hingston, Patricia A.¹, ; Bracewell, Deanna D.¹

• Source: Journal of Food Science Education; Oct2021, Vol. 20 Issue 4, p130-145, 16p

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Flipped laboratory classes: Student performance and perceptions in undergraduate food science and technology.

• Authors : Mshayisa, Vusi Vincent¹, ; Basitere, Moses²

• Source: Journal of Food Science Education; Oct2021, Vol. 20 Issue 4, p208-220, 13p

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Effects of a Game‐Based e‐Learning Module on Undergraduate Food Science Students’ Planned Behaviors Concerning Good Manufacturing Practices.

• Authors : Stevenson, Clinton D.¹ ; Porter, Kinsey²; Stevenson, Kathryn T.³

Subjects: *FOOD science education; *CURRENT good manufacturing practices; *PLANNED behavior theory

• Source: Journal of Food Science Education. Oct2018, Vol. 17 Issue 4, p111-117. 7p.

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Next steps.

• Authors : Dong, Faye M.; Iwaoka, Wayne T.

• Source: Journal of Food Science Education; Oct2021, Vol. 20 Issue 4, p116-118, 3p

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The 2018 Guidelines for Initial IFT Approval of undergraduate food science and food technology programs.

• Authors : Santau, Alexandra O.¹, ; MacDonald, Ruth S.²; Roberts, Robert R.³

• Source: Journal of Food Science Education; Jul2020, Vol. 19 Issue 3, p225-231, 7p

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Do Embedded Assessments in a Dual‐Level Food Chemistry Course Offer Measurable Learning Advantages?

• Authors : Crandall, Philip G.¹, ; Clark, Jeffrey A.¹; Shoulders, Catherine W.²

• Source: Journal of Food Science Education; Jul2019, Vol. 18 Issue 3, p67-70, 4p

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Using organizational patterns as a strategy for teaching expository writing in an introductory food science course.

• Authors : Rock, Cheryl¹ (AUTHOR) ; Metzger, Elizabeth² (AUTHOR); Metzger, Nzinga³ (AUTHOR)

Subjects: *EXPOSITION (Rhetoric); *FOOD science; *ORGANIZATIONAL aims & objectivesLONG Beach (Calif.)

• Source: Journal of Food Science Education. Oct2021, Vol. 20 Issue 4, p221-227. 7p.

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Situated learning: Food safety among Chinese food vendors.

Subjects: *STREET food; *CHINESE cooking; *MOBILE food servicesCHINA

• Source: Journal of Food Science Education. Oct2021, Vol. 20 Issue 4, p155-165. 11p.

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Helping students connect the macroscopic level to the molecular level.

Subjects: *CHEMISTRY students; *TELEVISION series; *CHEMISTRY teachers

• Source: Journal of Food Science Education. Oct2021, Vol. 20 Issue 4, p166-177. 12p.

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Student perspectives of various learning approaches used in an undergraduate food science and technology subject.

Subjects: *STUDENT attitudes; *EDUCATIONAL technology; *ACTIVE learning

• Source: Journal of Food Science Education. Oct2021, Vol. 20 Issue 4, p146-154. 9p.

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