Pub Date : 2012-04-01DOI: 10.1111/J.1541-4329.2011.00138.X
S. Schmidt, D. Bohn, Aaron J. Rasmussen, Elizabeth A. Sutherland
Abstract: The overarching goal of the Science, Technology, Engineering, and Mathematics (STEM) Education Initiative is to foster effective STEM teaching and learning throughout the educational system at the local, state, and national levels, thereby producing science literate citizens and a capable STEM workforce. To contribute to achieving this goal, we have assembled six food science demonstrations for use at all educational levels and have presented these lessons to students at the elementary through higher education levels. The focus of this article is to share these food science demonstrations and our experiences using them so that others can use them for engaging students in STEM disciplines, through food science, at any educational level. Featured demonstrations include: (1) liquid nitrogen ice cream: a matter of changing phases, (2) seeing our senses work together, (3) whipping up the cream, (4) milk versus dark: what is the difference?, (5) counting calories by burning them, and (6) culinary spherification: the wonders of cross-linking. Overall, our experience with using these demonstrations has been very positive. Students appear engaged in the learning process and love to consume the demonstration end products. Downloadable handouts containing demonstration details for each demonstration are available as supporting information.
{"title":"Using Food Science Demonstrations to Engage Students of All Ages in Science, Technology, Engineering, and Mathematics (STEM)","authors":"S. Schmidt, D. Bohn, Aaron J. Rasmussen, Elizabeth A. Sutherland","doi":"10.1111/J.1541-4329.2011.00138.X","DOIUrl":"https://doi.org/10.1111/J.1541-4329.2011.00138.X","url":null,"abstract":"Abstract: The overarching goal of the Science, Technology, Engineering, and Mathematics (STEM) Education Initiative is to foster effective STEM teaching and learning throughout the educational system at the local, state, and national levels, thereby producing science literate citizens and a capable STEM workforce. To contribute to achieving this goal, we have assembled six food science demonstrations for use at all educational levels and have presented these lessons to students at the elementary through higher education levels. The focus of this article is to share these food science demonstrations and our experiences using them so that others can use them for engaging students in STEM disciplines, through food science, at any educational level. Featured demonstrations include: (1) liquid nitrogen ice cream: a matter of changing phases, (2) seeing our senses work together, (3) whipping up the cream, (4) milk versus dark: what is the difference?, (5) counting calories by burning them, and (6) culinary spherification: the wonders of cross-linking. Overall, our experience with using these demonstrations has been very positive. Students appear engaged in the learning process and love to consume the demonstration end products. Downloadable handouts containing demonstration details for each demonstration are available as supporting information.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"33 1","pages":"16-22"},"PeriodicalIF":0.0,"publicationDate":"2012-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78389961","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}
Pub Date : 2012-04-01DOI: 10.1111/J.1541-4329.2011.00140.X
G. Harris, Sanja Cvitkusic, A. S. Draut, C. S. Hathorn, A. M. Stephens, Karen E. Constanza, Michael J. Leonardelli, R. Watkins, L. Dean, N. Hentz
Abstract: Food science laboratory courses are traditionally taught as a series of preplanned laboratories with known endpoints. In contrast, inquiry-guided (IG) laboratories allow students to ask questions, think through problems, design experiments, then adapt and learn in response to unexpected results. This study examined the effects of converting the course, “Analytical Techniques in Food and Bioprocessing Sciences” from a traditional approach (2008 to 2010 data) to an IG approach (2011 data) by assigning teams of 2–3 students a food and a set of 5 analyses to conduct over the course of the semester. Students were required to choose and justify the use of specific methods for each analysis, as well as to develop a supply list and a budget for the semester-long project. During the semester, students were required to post and discuss their weekly progress with the instructor, teaching assistants, and the rest of the class using an online discussion forum. At the end of the semester, students were required to present the results of their analysis in both oral and written formats. Overall course grades were significantly higher (P≤ 0.05) using IG in 2011 compared to 2010 and 2009, but not to 2008 grades. Numerical course evaluations for the instructor, overall course, and lab, as well as written course evaluations all significantly (P≤ 0.05) improved. This suggests that an IG approach may measurably improve student performance in terms of course grades and the ability to complete semester long projects. It may also increase student satisfaction with the course, as measured by numerical and written end of semester surveys.
{"title":"Positive Effects of Converting a Food and Bioprocessing Analysis Course to an Inquiry‐Guided Approach","authors":"G. Harris, Sanja Cvitkusic, A. S. Draut, C. S. Hathorn, A. M. Stephens, Karen E. Constanza, Michael J. Leonardelli, R. Watkins, L. Dean, N. Hentz","doi":"10.1111/J.1541-4329.2011.00140.X","DOIUrl":"https://doi.org/10.1111/J.1541-4329.2011.00140.X","url":null,"abstract":"Abstract: Food science laboratory courses are traditionally taught as a series of preplanned laboratories with known endpoints. In contrast, inquiry-guided (IG) laboratories allow students to ask questions, think through problems, design experiments, then adapt and learn in response to unexpected results. This study examined the effects of converting the course, “Analytical Techniques in Food and Bioprocessing Sciences” from a traditional approach (2008 to 2010 data) to an IG approach (2011 data) by assigning teams of 2–3 students a food and a set of 5 analyses to conduct over the course of the semester. Students were required to choose and justify the use of specific methods for each analysis, as well as to develop a supply list and a budget for the semester-long project. During the semester, students were required to post and discuss their weekly progress with the instructor, teaching assistants, and the rest of the class using an online discussion forum. At the end of the semester, students were required to present the results of their analysis in both oral and written formats. Overall course grades were significantly higher (P≤ 0.05) using IG in 2011 compared to 2010 and 2009, but not to 2008 grades. Numerical course evaluations for the instructor, overall course, and lab, as well as written course evaluations all significantly (P≤ 0.05) improved. This suggests that an IG approach may measurably improve student performance in terms of course grades and the ability to complete semester long projects. It may also increase student satisfaction with the course, as measured by numerical and written end of semester surveys.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"74 1","pages":"23-27"},"PeriodicalIF":0.0,"publicationDate":"2012-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89748298","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}
Pub Date : 2011-10-01DOI: 10.1111/J.1541-4329.2011.00132.X
G. Chism
All Hong Kong universities have been actively influencing education in China since 1997. The major methods include: running an independent university in one case, and managing and transforming four colleges in another; training many mainland students in Hong Kong who upon graduation return there; and serving as a home base on the doorstep of the mainland from which academics can influence their colleagues across the border. This paper shows how all these methods transfer a new set of academic norms prevalent in Hong Kong to the mainland. (1)
{"title":"Educating a New Generation of Students","authors":"G. Chism","doi":"10.1111/J.1541-4329.2011.00132.X","DOIUrl":"https://doi.org/10.1111/J.1541-4329.2011.00132.X","url":null,"abstract":"All Hong Kong universities have been actively influencing education in China since 1997. The major methods include: running an independent university in one case, and managing and transforming four colleges in another; training many mainland students in Hong Kong who upon graduation return there; and serving as a home base on the doorstep of the mainland from which academics can influence their colleagues across the border. This paper shows how all these methods transfer a new set of academic norms prevalent in Hong Kong to the mainland. (1)","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"22 1","pages":"33-33"},"PeriodicalIF":0.0,"publicationDate":"2011-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76023826","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}
Pub Date : 2011-10-01DOI: 10.1111/J.1541-4329.2011.00128.X
Jack A. Neal, M. Dawson, Juan M. Madera
Abstract: Students must be prepared to lead a diverse workforce. The objective of this study was to establish a teaching method that helps students identify barriers to food safety while working in a simulated environment with communication barriers. This study employed a perspective taking exercise based upon the principles of social learning theory. Students were randomly assigned as a “manager” or an “employee.” The managers were provided with a recipe and instructions in English and employees were provided with the recipe and instructions in an abstract, non-English language. Students were instructed to prepare the recipe in silence using only nonverbal communication methods. Three teaching techniques were employed under this scenario to determine the most effective method of instruction. For the 1st method (Barrier Identification), students were asked to complete an open-ended survey concerning their communication barriers in regards to food safety. Next (Modeling through Pictures), recipe books with pictures of each recipe with food safety icons were provided to half of the participants. In the 3rd scenario (Observation), students were videotaped to identify communication techniques and to identify common food safety violations. Lastly, a focus group was conducted, whereby students were required to reflect upon the experiment in order to identify specific food safety barriers. Students identified communication challenges to food safety and developed techniques to help overcome language barriers. However, the use of pictures did not increase the frequency of proper food handling procedures. This study found that a combination of gestures and demonstrations were the most valuable nonverbal forms of training.
{"title":"Identifying Food Safety Concerns When Communication Barriers Exist","authors":"Jack A. Neal, M. Dawson, Juan M. Madera","doi":"10.1111/J.1541-4329.2011.00128.X","DOIUrl":"https://doi.org/10.1111/J.1541-4329.2011.00128.X","url":null,"abstract":"Abstract: Students must be prepared to lead a diverse workforce. The objective of this study was to establish a teaching method that helps students identify barriers to food safety while working in a simulated environment with communication barriers. This study employed a perspective taking exercise based upon the principles of social learning theory. Students were randomly assigned as a “manager” or an “employee.” The managers were provided with a recipe and instructions in English and employees were provided with the recipe and instructions in an abstract, non-English language. Students were instructed to prepare the recipe in silence using only nonverbal communication methods. Three teaching techniques were employed under this scenario to determine the most effective method of instruction. For the 1st method (Barrier Identification), students were asked to complete an open-ended survey concerning their communication barriers in regards to food safety. Next (Modeling through Pictures), recipe books with pictures of each recipe with food safety icons were provided to half of the participants. In the 3rd scenario (Observation), students were videotaped to identify communication techniques and to identify common food safety violations. Lastly, a focus group was conducted, whereby students were required to reflect upon the experiment in order to identify specific food safety barriers. Students identified communication challenges to food safety and developed techniques to help overcome language barriers. However, the use of pictures did not increase the frequency of proper food handling procedures. This study found that a combination of gestures and demonstrations were the most valuable nonverbal forms of training.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"1 1","pages":"36-44"},"PeriodicalIF":0.0,"publicationDate":"2011-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85707709","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}
Pub Date : 2011-10-01DOI: 10.1111/J.1541-4329.2011.00129.X
J. Paxman, K. Nield, A. Hall
Nutrition and food students at Sheffield Hallam University completed an “active learning” assessment as part of a final year module, Applied Nutrition 2. The purpose of the “active learning” assessment was to encourage and enhance learner autonomy. The assessment consisted of 5 main stages: a briefing, thought shower, oral business proposal presentation, a feedback stage, and Nutrition Fair. To assess learner autonomy, levels of motivation, confidence, and control were quantitatively and qualitatively monitored throughout the learning journey. The results showed that levels of confidence, motivation, and control increased following each stage and significantly across the learning journey. However, there were significant gender differences in terms of achievement of marks and in levels of motivation at various stages. On average, females achieved higher marks in certain assessments and they demonstrated higher levels of motivation after the initial briefing. Further, significant differences were also reported between different degree routes in terms of achievement of marks and levels of confidence, motivation, and control. “Active learning” has been shown to foster improved levels of confidence, motivation, and control in a cohort of nutrition and food students, contributing to overall learner autonomy. Graduates able to demonstrate such qualities will undoubtedly be welcomed by employers in the relevant sectors.
{"title":"Motivation, Confidence, and Control; Unraveling Active Learning for Nutrition and Food Undergraduates","authors":"J. Paxman, K. Nield, A. Hall","doi":"10.1111/J.1541-4329.2011.00129.X","DOIUrl":"https://doi.org/10.1111/J.1541-4329.2011.00129.X","url":null,"abstract":"Nutrition and food students at Sheffield Hallam University completed an “active learning” assessment as part of a final year module, Applied Nutrition 2. The purpose of the “active learning” assessment was to encourage and enhance learner autonomy. The assessment consisted of 5 main stages: a briefing, thought shower, oral business proposal presentation, a feedback stage, and Nutrition Fair. To assess learner autonomy, levels of motivation, confidence, and control were quantitatively and qualitatively monitored throughout the learning journey. The results showed that levels of confidence, motivation, and control increased following each stage and significantly across the learning journey. However, there were significant gender differences in terms of achievement of marks and in levels of motivation at various stages. On average, females achieved higher marks in certain assessments and they demonstrated higher levels of motivation after the initial briefing. Further, significant differences were also reported between different degree routes in terms of achievement of marks and levels of confidence, motivation, and control. “Active learning” has been shown to foster improved levels of confidence, motivation, and control in a cohort of nutrition and food students, contributing to overall learner autonomy. Graduates able to demonstrate such qualities will undoubtedly be welcomed by employers in the relevant sectors.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"29 1","pages":"45-53"},"PeriodicalIF":0.0,"publicationDate":"2011-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87477028","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}
Pub Date : 2011-10-01DOI: 10.1111/J.1541-4329.2011.00130.X
W. Iwaoka
{"title":"Introduction to the IFT 2011 Resource Guide for Approval and Re-Approval of Undergraduate Food Science Programs","authors":"W. Iwaoka","doi":"10.1111/J.1541-4329.2011.00130.X","DOIUrl":"https://doi.org/10.1111/J.1541-4329.2011.00130.X","url":null,"abstract":"","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"11 1","pages":"54-56"},"PeriodicalIF":0.0,"publicationDate":"2011-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88747870","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}
Pub Date : 2011-07-01DOI: 10.1111/J.1541-4329.2011.00127.X
A. A. Karim
{"title":"Book Review: How Learning Works: 7 Research-based Principles for Smart Teaching by Susan A. Ambrose, Michael W. Bridges, Michele DiPietro, Marsha C. Lovett, Marie K. Norman, and Richard E. Mayer","authors":"A. A. Karim","doi":"10.1111/J.1541-4329.2011.00127.X","DOIUrl":"https://doi.org/10.1111/J.1541-4329.2011.00127.X","url":null,"abstract":"","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"50 1","pages":"27-29"},"PeriodicalIF":0.0,"publicationDate":"2011-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81121010","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}
Pub Date : 2011-07-01DOI: 10.1111/J.1541-4329.2011.00126.X
G. Chism
{"title":"Book Review: Group Genius: The Creative Power of Collaboration by R. Keith Sawyer","authors":"G. Chism","doi":"10.1111/J.1541-4329.2011.00126.X","DOIUrl":"https://doi.org/10.1111/J.1541-4329.2011.00126.X","url":null,"abstract":"","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"10 1","pages":"26-26"},"PeriodicalIF":0.0,"publicationDate":"2011-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82606964","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}
Pub Date : 2011-07-01DOI: 10.1111/J.1541-4329.2011.00122.X
A. Lam
Abstract: One of the core competencies in the Institute of Food Technologists (IFT) Education standards is for students to achieve competency in communication skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information, but also be able to “communicate technical information to a nontechnical audience.” The Education Division of IFT sponsors a writing competition for undergraduate students to bring attention to and promote the development of communication skills. It has been shown that employees/entry-level scientists who can communicate technical and nontechnical concepts succinctly will be in a better position to achieve management status after entering the work force. Monetary prizes are awarded to the authors of the top three papers. A revised version of the winning entry is published in the Journal of Food Science Education for dissemination to a world-wide audience.
{"title":"Institute of Food Technologists (IFT) Education Division Competition 2010 Winner: The Organic Price Tag","authors":"A. Lam","doi":"10.1111/J.1541-4329.2011.00122.X","DOIUrl":"https://doi.org/10.1111/J.1541-4329.2011.00122.X","url":null,"abstract":"Abstract: One of the core competencies in the Institute of Food Technologists (IFT) Education standards is for students to achieve competency in communication skills (that is, oral and written communication, listening, interviewing, and so on). According to the IFT guidelines, by the time students graduate, they should not only be able to search for and condense information, but also be able to “communicate technical information to a nontechnical audience.” The Education Division of IFT sponsors a writing competition for undergraduate students to bring attention to and promote the development of communication skills. It has been shown that employees/entry-level scientists who can communicate technical and nontechnical concepts succinctly will be in a better position to achieve management status after entering the work force. Monetary prizes are awarded to the authors of the top three papers. A revised version of the winning entry is published in the Journal of Food Science Education for dissemination to a world-wide audience.","PeriodicalId":22784,"journal":{"name":"The Journal of Food Science Education","volume":"56 1","pages":"30-31"},"PeriodicalIF":0.0,"publicationDate":"2011-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76480933","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}
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