{"title":"庆祝2020年食品科学行动视频比赛获奖者","authors":"","doi":"10.1111/1541-4329.12205","DOIUrl":null,"url":null,"abstract":"<p>JFSE holds an annual video contest, <i>Food Science in Action</i>, where we invite food science students and professionals to make a short educational video around a specific theme. Submissions are judged by the Editorial Board, and accepted videos are posted to our library of educational videos aimed at K-12 students on ift.org and YouTube. Cash prizes are awarded for the top 3 videos. For more details and to view the videos, visit http://ift.org/foodscienceinaction.</p><p>This year's theme was “Serious Ink: Know What's on Your Food Label!” Submitters created a 1- to 5-minute educational video to improve consumers’ understanding of food and beverage package communications.</p><p>Congratulations to this year's first place winner, <b>Nicholas F. Reitz</b> for his video, “Natural Color Conundrum”!</p><p></p><p>Nick grew up in southern Illinois and attended the University of Illinois at Urbana-Champaign for undergraduate and master's degrees in food science. His master's research investigated the effect of beet and cane sugar on the texture of egg-based foams. He is currently nearing completion of his Ph.D. in Food Science at the University of California, Davis, studying postharvest fruit physiology. During his Ph.D. research, he had the opportunity to work internationally on extension projects in mango handling and processing with the Methodist University College, Ghana. His career goal is to continue researching and teaching in Food Science.</p><p>On participating in the Food Science in Action contest, Nick says, “This contest was a great opportunity to research a topic, create education material, and improve my video production skills. I highly encourage anyone interested to participate next year.” Nick is also a finalist in the 2020 IFT Graduate Research Video Competition. More information on his research can be found in the upcoming virtual awards ceremony for that competition.</p><p></p><p>Screenshot from 1<sup>st</sup> place video, “Natural Color Conundrum” by Nicholas Reitz</p><p>Congratulations also go out to the 2<sup>nd</sup> and 3<sup>rd</sup> place winners:</p><p><b>Second place</b>: “Best if Used Before, Sell By, Use By—What's the Difference?” by Morgan Whitecotton, R&D Scientist at General Mills</p><p><b>Third place</b>: “Understanding the New Nutrition Facts Label” by Meera Patel, Leila Shinn, Nick Hamdi, and Shatabdi Goon, from University of Illinois at Urbana-Champaign</p><p></p><p>Screenshot from 2<sup>nd</sup> place video, “Best if Used Before, Sell By, Use By—What's the Difference?” by Morgan Whitecotton</p><p></p><p>Screenshot from 3<sup>rd</sup> place video, “Understanding the New Nutrition Facts Label” by Meera Patel, Leila Shinn, Nick Hamdi, and Shatabdi Goon</p>","PeriodicalId":44041,"journal":{"name":"Journal of Food Science Education","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/1541-4329.12205","citationCount":"0","resultStr":"{\"title\":\"Celebrating 2020 Food Science in Action Video Contest Winners\",\"authors\":\"\",\"doi\":\"10.1111/1541-4329.12205\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>JFSE holds an annual video contest, <i>Food Science in Action</i>, where we invite food science students and professionals to make a short educational video around a specific theme. 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He is currently nearing completion of his Ph.D. in Food Science at the University of California, Davis, studying postharvest fruit physiology. During his Ph.D. research, he had the opportunity to work internationally on extension projects in mango handling and processing with the Methodist University College, Ghana. His career goal is to continue researching and teaching in Food Science.</p><p>On participating in the Food Science in Action contest, Nick says, “This contest was a great opportunity to research a topic, create education material, and improve my video production skills. I highly encourage anyone interested to participate next year.” Nick is also a finalist in the 2020 IFT Graduate Research Video Competition. 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引用次数: 0
摘要
JFSE每年都会举办一个名为“食品科学在行动”的视频比赛，我们邀请食品科学专业的学生和专业人士围绕一个特定的主题制作一个简短的教育视频。提交的视频由编辑委员会评判，被接受的视频将被发布到ift.org和YouTube上针对K-12学生的教育视频库中。前三名的视频将获得现金奖励。欲了解更多详情和观看视频，请访问http://ift.org/foodscienceinaction.This，今年的主题是“严肃的墨水:知道你的食品标签上有什么!”参赛者制作了一段1到5分钟的教育视频，以提高消费者对食品和饮料包装沟通的理解。祝贺今年的第一名得主，Nicholas F. Reitz，他的视频“Natural Color puzzles”!尼克在伊利诺伊州南部长大，就读于伊利诺伊大学厄巴纳-香槟分校，攻读食品科学本科和硕士学位。他的硕士研究调查了甜菜和蔗糖对鸡蛋泡沫质地的影响。他目前在加州大学戴维斯分校(University of California, Davis)攻读食品科学博士学位，研究收获后的水果生理学。在他的博士研究期间，他有机会在加纳卫理公会大学学院进行芒果处理和加工的国际推广项目。他的职业目标是继续从事食品科学方面的研究和教学。在参加“食品科学在行动”比赛时，尼克说:“这次比赛是一个很好的机会，可以研究一个主题，制作教育材料，提高我的视频制作技能。我强烈鼓励任何有兴趣的人明年参加。”尼克也是2020年IFT研究生研究视频比赛的决赛选手。有关他的研究的更多信息可以在即将举行的该竞赛的虚拟颁奖典礼上找到。恭喜第二名和第三名的获奖者:第二名:“最好以前用过，卖过，用过——有什么区别?”第三名:来自伊利诺伊大学厄巴纳-香槟分校的Meera Patel, Leila Shinn, Nick Hamdi和Shatabdi Goon的“理解新的营养成分标签”视频截图，来自第二名的视频“最好以前使用过，销售过，使用过-有什么区别?”截图来自第三名的视频，“理解新的营养成分标签”，作者是Meera Patel, Leila Shinn, Nick Hamdi和Shatabdi Goon
Celebrating 2020 Food Science in Action Video Contest Winners
JFSE holds an annual video contest, Food Science in Action, where we invite food science students and professionals to make a short educational video around a specific theme. Submissions are judged by the Editorial Board, and accepted videos are posted to our library of educational videos aimed at K-12 students on ift.org and YouTube. Cash prizes are awarded for the top 3 videos. For more details and to view the videos, visit http://ift.org/foodscienceinaction.
This year's theme was “Serious Ink: Know What's on Your Food Label!” Submitters created a 1- to 5-minute educational video to improve consumers’ understanding of food and beverage package communications.
Congratulations to this year's first place winner, Nicholas F. Reitz for his video, “Natural Color Conundrum”!
Nick grew up in southern Illinois and attended the University of Illinois at Urbana-Champaign for undergraduate and master's degrees in food science. His master's research investigated the effect of beet and cane sugar on the texture of egg-based foams. He is currently nearing completion of his Ph.D. in Food Science at the University of California, Davis, studying postharvest fruit physiology. During his Ph.D. research, he had the opportunity to work internationally on extension projects in mango handling and processing with the Methodist University College, Ghana. His career goal is to continue researching and teaching in Food Science.
On participating in the Food Science in Action contest, Nick says, “This contest was a great opportunity to research a topic, create education material, and improve my video production skills. I highly encourage anyone interested to participate next year.” Nick is also a finalist in the 2020 IFT Graduate Research Video Competition. More information on his research can be found in the upcoming virtual awards ceremony for that competition.
Screenshot from 1st place video, “Natural Color Conundrum” by Nicholas Reitz
Congratulations also go out to the 2nd and 3rd place winners:
Second place: “Best if Used Before, Sell By, Use By—What's the Difference?” by Morgan Whitecotton, R&D Scientist at General Mills
Third place: “Understanding the New Nutrition Facts Label” by Meera Patel, Leila Shinn, Nick Hamdi, and Shatabdi Goon, from University of Illinois at Urbana-Champaign
Screenshot from 2nd place video, “Best if Used Before, Sell By, Use By—What's the Difference?” by Morgan Whitecotton
Screenshot from 3rd place video, “Understanding the New Nutrition Facts Label” by Meera Patel, Leila Shinn, Nick Hamdi, and Shatabdi Goon
期刊介绍：
The Institute of Food Technologists (IFT) publishes the Journal of Food Science Education (JFSE) to serve the interest of its members in the field of food science education at all levels. The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for "teachers" (individuals who facilitate, mentor, or instruct) and "students" (individuals who are the focus of learning efforts).
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