{"title":"Animations and food science: A new and effective approach to communicate cheese processing safety","authors":"Farida Adam , Julia Bello-Bravo","doi":"10.1016/j.ijgfs.2024.100948","DOIUrl":null,"url":null,"abstract":"<div><p>The communication of food safety principles to actors in the informal sector has traditionally been carried out through formal training or demonstrations with human resources. Using a novel approach, an animation was developed to introduce best practices of cheese processing safety and hygiene to processors in the informal sector. The approach used the social cognitive theory (SCT) by engaging principles of visual learning for low literates by developing animations in motion, cell phone technologies and local languages to bridge communication gaps. Twenty-five cheese processors in Ghana were trained using the developed animation with a learner-paced approach. There were significant insights from the processors regarding cheese processing hygiene. The animation provided insight into acceptable modes of introducing important food processing concepts to low literate processors.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24000817","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The communication of food safety principles to actors in the informal sector has traditionally been carried out through formal training or demonstrations with human resources. Using a novel approach, an animation was developed to introduce best practices of cheese processing safety and hygiene to processors in the informal sector. The approach used the social cognitive theory (SCT) by engaging principles of visual learning for low literates by developing animations in motion, cell phone technologies and local languages to bridge communication gaps. Twenty-five cheese processors in Ghana were trained using the developed animation with a learner-paced approach. There were significant insights from the processors regarding cheese processing hygiene. The animation provided insight into acceptable modes of introducing important food processing concepts to low literate processors.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.