There is a growing body of research that suggests better course outcomes for instructors that incorporate active learning into their curriculum. Laboratory exercises can be used to promote active learning. The objective of this study was to develop and assess the efficacy of a gluten-free bread laboratory exercise for an undergraduate course…

Three-dimensional (3D) food printing is a new technology that can be used to produce personalized and customized food products. However, very little research has been completed on how 3D food printers could be used as educational tools. As such, the objective of this study was to evaluate how teachers (n = 6), dietitians (n = 6), and nutrition…

The objective of this study was to assess knowledge and attitudes of nutrition and dietetic college students regarding food science and technology. It was designed as a cross-sectional survey using a self-administered online questionnaire, constructed by a formative research process, including accredited dietetics programs in the United States and…

This laboratory activity was designed to strengthen our Food and Nutritional Science students' knowledge of biochemistry concepts and the relationship between these concepts and food science. The result was a laboratory experience in which biochemistry concepts are taught using yogurt as a model, in order to link those concepts to food safety, an…

The pandemic of coronavirus disease (COVID-19) in early 2020 has led to tremendous disruptions in education systems worldwide, including the closure of majority of education institutions and the shifting from face-to-face learning toward remote learning. More than 70% of the world's student population were affected by such a disruptive event,…

It began in 1869, and today we have 118 elements listed in the Periodic table, thanks to Mendeleev's work. Carbon, hydrogen, oxygen, and nitrogen are elements presented in many organic compounds. Some of them can exhibit photophysical and photochemical properties. Herein, we proposed an easy to make an experiment in chemistry classes to connect…

Hands-on learning is a proven method of improving students' critical thinking skills. Undergraduate research projects are encouraged to help students develop research and laboratory skills. If properly designed and implemented, research opportunities can be embedded in existing student coursework, which increases the number of students who can…

At the University of Illinois at Urbana-Champaign (UIUC), cross-campus collaborations are strongly encouraged; however, due to the vast size of the university, opportunities for student collaboration commonly rely on serendipitous events--being at the right place at the right time. On a cold day in February 2017, the required serendipity befell…

Importance of online learning has become more critical with the advent of a global pandemic. Effective online learning requires design characteristics that support learning that crosses traditional disciplinary boundaries. The example of educational delivery of food safety encompasses multiple disciplines to prepare students for real-world…

High school students' prevalence as food-service industry employees and their lack of food safety knowledge make them prime candidates for food safety education. The researchers developed a food-safety-focused curriculum for high school students aligned with Indiana Academic Standards for Agriculture, Advanced Life Science: Food. The curriculum…

Automation is coming and will enable not only the ability to increase poultry processing line speeds, but also the collection of considerable "big data." These data can be collected "en masse," stored, analyzed, and used to improve food safety, quality, enhance traceability, and also be used for risk assessment. However, as…

The number of online courses offered by universities in America continues to increase. Due to limited direct interactions with students, these courses can struggle to promote student engagement. Food science is uniquely situated for implementation of hands-on project-based learning opportunities since basic experiments can be performed in a…

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…

Success skills have been ranked as the most important core competency for new food science professionals to have by food science graduates and their employers. It is imperative that food science instructors promote active learning in food science courses through experiential learning activities to enhance student success skills such as oral and…

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.…