In a longitudinal study of bakers' apprentices, reluctant or ambivalent entrants to the work of baking, discovered an affinity for their work through processes of belonging to a workplace, becoming and being bakers. Through extensive, thorough and at times demanding engagement with bakers' work and the forging of strong personal relationships with…

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…

Purpose/Objectives: This paper describes the results from a Smarter Lunchroom program designed to evaluate if bundling fruit or vegetable strategies listed on the Smarter Lunchroom Scorecard increased selection of fruits and vegetables by students in school cafeterias from 2015 to 2017. Methods: Twenty-one Michigan State University (MSU) Extension…

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…

Insufficient resources undermine postsecondary educational experiences and delay credit attainment for many college students (Goldrick-Rab, Baker-Smith, Coca, Looker, & Williams, 2019). To examine the efficacy of existing interventions, such as a campus food pantry, the researcher conducted a series of interviews with a cross-section of…

Green skills need to be developed in vocational education for sustainable future. However, the vocational high school curriculum of agricultural food processing technology in Indonesia does not explicitly state the development of green skills. Teaching materials, such as module are needed to develop vocational students' green skills. This study…

For more than a decade, food insecurity rates among college students at all kinds of institutions have been higher than that of the general population of the United States. Far from simply being hungry, food insecure students feel shame and stigma because of their predicament, often withdrawing from social life with food secure friends. Ultimately…

The COVID-19 pandemic brought unprecedented economic and policy challenges to the United States and other countries. Navigating out of the pandemic slowdown is another novel experience, which makes it more difficult to answer the question addressed each year in the "State of Working Pennsylvania": How is the Pennsylvania economy…

Big corporations and food service companies are making millions of dollars from public school meal programs, often to the detriment of students' health. Jennifer Gaddis explains how government policies and funding shortfalls have affected what is served is school cafeterias. Common cost-cutting measures include serving cheap and easy-to-prepare…

In the Indian context, the problem of the high proportion of out-of-school underprivileged children as well as the learning deficits in many such children in primary schools have raised concerns. Preparing these children for their journey through schooling has therefore been under the spotlight. The national Early Childhood Care and Education…

The aim of this paper is to clarify the relationship between the pedagogical ethos of vocational in-company trainers as perceived by apprentices and the apprentices' identification with their vocation and their company from both a theoretical and an empirical point of view. It is argued that the trainers' pedagogical ethos is a relational…

The education and training of future food and nutrition professionals plays a vital role in preparation for managing complex food and nutrition problems. Within food systems, food???? and nutrition professionals provide nutrition education to individuals and families and work to ensure? ?access???? to nutritious and culturally significant foods.…

A series of events was developed to engage audiences in discussion around the importance of microorganisms in the production of fermented foods, particularly through tasting. The events were designed to attract different audiences: families attending a science museum; families in their community space; and adults in different informal eating…

This chapter provides useful tips for campus leaders and student organizations to establish a campus food pantry.

This study aimed to analyse local food product labelling and information and to develop a writing model focusing on local food product labelling and information. Ten entrepreneurs in one province in the south of Thailand selling local food products were selected. The research employed the quantitative research approach which involved three phases…