以酸奶为例,将生物化学概念与食品安全联系起来

Q2 Social Sciences
Tahl Zimmerman, Mariama Ibrahim, Rabin Gyawali, Salam A Ibrahim
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引用次数: 3

摘要

这次实验活动旨在加强食品与营养科学专业学生对生物化学概念的了解,以及这些概念与食品科学之间的关系。结果是在实验室里,以酸奶为模型教授生物化学概念,以便将这些概念与食品安全(食品科学的一个重要领域)联系起来。学生们采用比色法测量了在商业酸奶中发现的细菌菌株的乳糖酶活性,并被鼓励将活性与细菌乳酸生产、发酵和食品安全联系起来。学生们通过测试前和测试后的考试、实验室报告、课堂表现标准和内在动机量表(IMI)进行评估。结果表明,学生们成功完成了学习目标,并在活动中受到了激励。这个练习可以作为一个模板,以一种简单而吸引人的方式,向食品科学专业的学生以及其他学生介绍复杂的生物化学和分子生物学概念,以食品,特别是酸奶为模型。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Linking Biochemistry Concepts to Food Safety Using Yogurt as a Model

Linking Biochemistry Concepts to Food Safety Using Yogurt as a Model

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 important area of food science. The students employed a colorimetric method to measure the lactase activity of bacterial strains found in commercial yogurts and were encouraged to relate the activity to bacterial lactic acid production, fermentation, and food safety. Students were assessed with pre- and post-test exams, laboratory reports, class performance rubrics, and the Intrinsic Motivation Inventory (IMI). The result demonstrated that the students successfully completed the learning objectives and were motivated during the activity. This exercise could be used as a template for a simplified and engaging way to introduce food science majors, as well as other students, to complex biochemistry and molecular biology concepts using food, particularly yogurt, as a model.

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来源期刊
Journal of Food Science Education
Journal of Food Science Education EDUCATION, SCIENTIFIC DISCIPLINES-
自引率
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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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