The Journal of Food Science Education最新文献_第4页

Great Teaching Is Like an Onion 好的教学就像洋葱

The Journal of Food Science Education Pub Date : 2017-04-01 DOI: 10.1111/1541-4329.12109

S. Schmidt

引用次数: 5

Driving Course Changes with Assessments – Data that Reveal Student Thinking 用评估驱动课程变化——揭示学生思维的数据

The Journal of Food Science Education Pub Date : 2017-04-01 DOI: 10.1111/1541-4329.12110

Diane Ebert-May

引用次数: 1

Knowledge and Attitudes of Produce and Seafood Processors and Food Safety Educators Regarding Nonthermal Processes. 农产品和海鲜加工者和食品安全教育者关于非热过程的知识和态度。

The Journal of Food Science Education Pub Date : 2016-10-01 DOI: 10.1111/1541-4329.12093

L. Pivarnik, Nicole L. Richard, R. Gable, R. Worobo

{"title":"Knowledge and Attitudes of Produce and Seafood Processors and Food Safety Educators Regarding Nonthermal Processes.","authors":"L. Pivarnik, Nicole L. Richard, R. Gable, R. Worobo","doi":"10.1111/1541-4329.12093","DOIUrl":"https://doi.org/10.1111/1541-4329.12093","url":null,"abstract":"A needs assessment survey was designed and administered to measure knowledge of and attitudes toward food safety impacts of nonthermal processing technologies of shellfish and produce industry personnel and extension educators. An online survey was sent via e-mail notification with the survey link through professional listserves. The survey evaluated background information, knowledge, attitude, and training needs. A variety of response formats was used. Knowledge/attitude responses were analyzed using descriptive statistics, 1-way ANOVA and t-tests using SPSS software and reported at P 0.9. There were no differences in attitudes and knowledge between the 2 industry groups. The total attitude score, based on a 5-point Likert scale (1 = strongly disagree, 5 = strongly agree), of the produce and shellfish industry and educator respondents toward nonthermal processing technologies was 3.6 ± 0.4, 3.4 ± 0.5, and 3.6 ± 0.4, respectively. Respondent's slightly indifferent attitude may reflect low knowledge regarding the impact of nonthermal processing technologies on food safety and quality. Both groups indicated a desire for information and/or training. For both industry and educators, common preferred formats for outreach resources were printed materials, Internet/web-based materials, and PowerPoint. Educators identified barriers as equipment cost, lack of information, and lack of product validation. While the majority of the respondents were aware of nonthermal processing, they were not knowledgeable, indicating a need for education and outreach in nonthermal processing methods to both shellfish/produce industry and food safety educators.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"94 1","pages":"120-128"},"PeriodicalIF":0.0,"publicationDate":"2016-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73235357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

You Can Do It!: Editorial 你能做到!:编辑

The Journal of Food Science Education Pub Date : 2016-10-01 DOI: 10.1111/1541-4329.12094

S. Schmidt

引用次数: 1

Implementation of Real‐World Experiential Learning in a Food Science Course Using a Food Industry‐Integrated Approach 在食品科学课程中使用食品工业整合方法实现真实世界体验式学习

The Journal of Food Science Education Pub Date : 2016-10-01 DOI: 10.1111/1541-4329.12092

Francine H. Hollis, Fulya Eren

引用次数: 11

Curriculum Mapping: A Method to Assess and Refine Undergraduate Degree Programs 课程映射:一种评估和完善本科学位课程的方法

The Journal of Food Science Education Pub Date : 2016-07-01 DOI: 10.1111/1541-4329.12086

H. Joyner

{"title":"Curriculum Mapping: A Method to Assess and Refine Undergraduate Degree Programs","authors":"H. Joyner","doi":"10.1111/1541-4329.12086","DOIUrl":"https://doi.org/10.1111/1541-4329.12086","url":null,"abstract":"Over the past several decades, there has been increasing interest in program- and university-level assessment and aligning learning outcomes to program content. Curriculum mapping is a tool that creates a visual map of all courses in the curriculum and how they relate to curriculum learning outcomes. Assessment tools/activities are often included in the curriculum map. The School of Food Science, a joint program between the Washington State Univ. and the Univ. of Idaho, recently completed a curriculum mapping and assessment exercise. The goal of this exercise was to determine the alignment of the undergraduate curriculum with program learning outcomes and the degree of student mastery of these outcomes. Curriculum learning outcomes were revised from existing learning outcomes to better align with university learning outcomes and the IFT Core Competencies. All undergraduate courses were mapped to the IFT Core Competencies, and several competencies were assessed to determine student mastery. The mapping and assessment activities revealed potential gaps and redundancies in course content, as well as student ability to meet standards for competency. The results of the mapping and assessment exercises will be used to refine the content delivered to undergraduate students in the School of Food Science, with the overall goal of increasing the quality of the education provided to these students and helping them to be more prepared for a successful career in food science.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"23 1","pages":"83-100"},"PeriodicalIF":0.0,"publicationDate":"2016-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85220036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 16

Personality Diversity: Extrovert and Introvert Temperaments 性格多样性:外向和内向的气质

The Journal of Food Science Education Pub Date : 2016-07-01 DOI: 10.1111/1541-4329.12091

S. Schmidt

引用次数: 6

Undergraduate Laboratory Exercises Specific to Food Spoilage Microbiology 食品腐败微生物学的本科生实验练习

The Journal of Food Science Education Pub Date : 2016-07-01 DOI: 10.1111/1541-4329.12089

A. Snyder, R. Worobo, A. Orta-Ramirez

{"title":"Undergraduate Laboratory Exercises Specific to Food Spoilage Microbiology","authors":"A. Snyder, R. Worobo, A. Orta-Ramirez","doi":"10.1111/1541-4329.12089","DOIUrl":"https://doi.org/10.1111/1541-4329.12089","url":null,"abstract":"Food spoilage has an enormous economic impact, and microbial food spoilage plays a significant role in food waste and loss; subsequently, an equally significant portion of undergraduate food microbiology instruction should be dedicated to spoilage microbiology. Here, we describe a set of undergraduate microbiology laboratory exercises that focus specifically on food spoilage which were taught in 2 lab periods as part of the undergraduate food microbiology lab curriculum at Cornell University. The lab was broken down into 3 exercises. Two exercises lead students to determine the likely source of contamination in a canned salsa through (exercise 1a) plating and observation of colony morphology and (exercise 1b) determination of the thermal resistance for those isolates. The final exercise (2) involved detection of the spoilage bacterium Alicyclobacillus in apple juice. Spoiled juice demonstrations were also prepared in this exercise for students to observe sensorial changes resulting from spoilage, emphasizing that spoilage is not always visually detectable. Students were able to successfully determine the source of contamination based on the results of their laboratory findings, which they used to make recommendations for production to reduce microbial food spoilage in the canned salsa product. Based on student answers to discussion questions provided following lab exercises, participants were able to (a) identify the significance of microbial spoilage and how spoilage is principally different from food safety, (b) describe varying sensorial changes associated with microbial spoilage, and (c) employ methods and analysis to evaluate sources and type of contamination. Downloadable handouts and stepwise instructions are available as supporting information.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"1 1","pages":"78-82"},"PeriodicalIF":0.0,"publicationDate":"2016-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74866761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Curriculum Mapping: A Before-and-After Look at Faculty Perceptions of Their Courses and the Mapping Process. 课程映射:教师对课程认知的前后对比和映射过程。

The Journal of Food Science Education Pub Date : 2016-04-01 DOI: 10.1111/1541-4329.12085

H. Joyner

{"title":"Curriculum Mapping: A Before-and-After Look at Faculty Perceptions of Their Courses and the Mapping Process.","authors":"H. Joyner","doi":"10.1111/1541-4329.12085","DOIUrl":"https://doi.org/10.1111/1541-4329.12085","url":null,"abstract":"The increased interest in program- and university-level assessment over the past few decades has led to increased faculty involvement in developing program learning outcomes and performing program assessment activities. Depending on the level of support and encouragement faculty receive from administration and other entities, they may support or resist these activities. Faculty resistance may stem from fear of losing control of their course content, discouragement over previous failed assessment attempts, or confusion from inconsistent leadership. The School of Food Science, a joint program between the Washington State University and the University of Idaho, recently completed a curriculum mapping and assessment exercise that was conducted entirely by faculty. Faculty members teaching undergraduate courses were surveyed about their opinions of the mapping and assessment process both before and after the process was conducted. The goal of the surveys was to evaluate faculty opinion of these processes and how that opinion changed after completing the processes. Faculty members were generally supportive of the mapping and assessment processes, and willing to participate, and this opinion did not change after the processes were complete. The results of the mapping and assessment activities surprised most of the faculty, and they stated that they had ideas to address the issues found during the exercises. Overall, these results are encouraging in terms of faculty support of the mapping and assessment processes. Provided that administrative support of these processes continues and there is consistent leadership, faculty should continue to be supportive of program level assessment.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"14 1","pages":"63-69"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88018395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Stimulating Participation and Learning in Microbiology: Presence and Identification of Bacteria from Student's Hands. 鼓励参与和学习微生物学:学生手中细菌的存在和鉴定。

The Journal of Food Science Education Pub Date : 2016-04-01 DOI: 10.1111/1541-4329.12083

P. Antunes

{"title":"Stimulating Participation and Learning in Microbiology: Presence and Identification of Bacteria from Student's Hands.","authors":"P. Antunes","doi":"10.1111/1541-4329.12083","DOIUrl":"https://doi.org/10.1111/1541-4329.12083","url":null,"abstract":"We proposed in the Basic Microbiology Subject for food science and nutrition students, a “hands-on” activity consisting on sampling student's hands for bacterial presence and identification. This is a project to be implemented in multiple laboratory classes throughout the semester, allowing students to learn, and apply general microbiology techniques in mixed or isolated cultures obtained from their own samples in parallel with those from the laboratory collection proposed in the microbiology syllabus (as aseptic technique, hands sampling, streaking for single-colony isolation, culture medium analysis, bacterial morphology, and biochemical study, employ of dichotomous keys) This activity will allow them to understand the association between humans and microorganisms, to recognize the importance of personal hygiene (for example, hand-washing), and to know how hands can be an important vehicle for bacterial spreading in surrounding environments (for example, kitchen, health-care setting). The fact that the isolates for practical work were not only from laboratory collections, but also from the personal student's hands, keeps them interested in discover and study their own bacteria to know their main characteristics and the potential importance to human health, through spread of hazardous isolates. This project also potentially contributed for student's development of other skills such as autonomy and teamwork, planning and write, communication, and debate.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"30 1","pages":"51-55"},"PeriodicalIF":0.0,"publicationDate":"2016-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84072737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0