The overarching goal of this impact project is to make mycology accessible to more agriscience educators and students. Lesson plans were prepared to link core competencies and science standards to the Wild-Foraged Mushroom certification. Incorporating mycology into the classroom has many benefits, including discussions on food safety and…

Background: The university cafeteria is a crucial element in shaping students' dining experiences and their physical well-being. This study was conducted at a public university in Bangladesh. Purpose: This research has a dual purpose: firstly, to assess student satisfaction with the university cafeteria using key indicators and secondly, to…

A chemical engineering degree offers the possibility of a variety of career paths including food and beverage industry. However, chemical engineering students are rarely exposed to food processing examples during their education. Therefore, a new elective food processing course was developed and offered for the first time in the department of…

"Farm to campus" is a growing movement to mobilize the influence and power of colleges and universities to shape the food system. Research done before the Covid-19 pandemic shows that New England colleges with dining services served more than 87 million meals and spent nearly $400 million on food and beverage annually. Farm to…

Food insecurity is a prevalent issue throughout the United States, the state of Oklahoma, and on Oklahoma State University's (OSU) Stillwater campus. Research has shown that college and university students tend to be more food insecure than national population averages and Stillwater's food insecurity rates have been even higher. Mobile food…

Students in higher engineering education should develop competencies to be prepared for their future professional careers. However, in the field of food technology it is not clear what set of competencies is most relevant. This paper created a comprehensive list of competencies for food technologists by combining both domain-specific and general…

The purpose of this systematic review was to summarize research to date on school-based, food-related interventions (e.g., cooking, grocery shopping, food-related literacy, eating behavior) for students with intellectual and developmental disabilities (IDD). The second purpose was to evaluate the quality of eligible studies according to the design…

The disengaging experiences reported in the online mode of learning have resulted in considerable deliberations highlighting the need for pedagogical innovations. Therefore, it is crucial to rethink these ideas and develop pedagogical approaches that accommodate a dynamic understanding of learning spaces and meet the demands of the…

To comparatively analyze nutrient intake and dietary adequacy on weekdays (WKDs) and weekends (WKNs) among undergraduate students. Participants: University students (N = 210), 18-30 years old. Methods: A two-day food record was used. Intake of energy, macronutrients, micronutrients and fiber were calculated, without and with an adjustment for 2000…

Food insecurity affects 11.1% of households in the United States, leaving many families susceptible to poor diet quality (Coleman-Jensen et al., 2021). Food insecurity, as defined by the U. S. Department of Agriculture, can range from a decrease in the quality, variety, or desirability of the diet to disrupted eating patterns and reduced food…

Purpose: This study aims to use life cycle assessment to determine the environmental impact of food purchases at a small, liberal arts college. The authors also use the results to develop a simple decision-making tool for college and university dining services administrators, attempting to make their food purchases more sustainable.…

In recent years, the food industry has been undergoing major changes driven by new social and environmental demands. Nowadays, biodegradable packaging is perceived as the most feasible alternative for food packaging. Great efforts are being devoted to the development of new materials from agro-industrial wastes and byproducts that are opening new…

During the peak of the COVID-19 pandemic, the global lockdowns changed the way food was accessed and prepared. These changes at the consumer level impacted farms and fisheries of all types and sizes. To compensate for the loss of larger markets and restaurant revenue, small-scale food producers pivoted to direct marketing to remain viable during…

Food Preservation Technology is a main module within a course integrated in a Master of Science program in Food Consumption at Universidade Aberta, Portugal. The pedagogical model adopted at Universidade Aberta encourages open practices such as teamwork and participation at the forums for learning exchange. E-learning and b-learning tools are…

Ultra-processed food consumption is a globally increasing trend (Pagliai et al., 2021) correlated with increased obesity, cardiovascular disease, diabetes, and all-cause mortality (Elizabeth et al., 2020). American college students consume twice as many calories from ultra-processed food, compared to minimally processed food (Juul et al., 2022),…