Journal of Food Science Education

Journal of Food Science Education (JFSE)

JFSE was published by IFT from 2002 through 2021. Though no longer publishing new content, the full 20-year archive is free to access. Food Science Education research studies and reviews are now published in the Journal of Food Science. Get involved with IFT’s EEO Division to share other types of content formerly published in JFSE.

IFT Education Content and Resources:

JFSE banner

Browse Journal of Food Science Education

Access the full 20-year archive of JFSE for free.

Browse
cells

Publish Your Research

IFT’s journals are a great way to share your research with the science of food community.

Submit to Journal of Food Science

Latest from the Journal of Food Science Education (JFSE)

A project‐based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineering

A project‐based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineering

Applying Kolb's experiential learning framework to investigate the safety of energy drinks in a critical thinking general education course

Assessment of a gluten‐free laboratory exercise in an undergraduate food processing course

A project‐based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineering

Using organizational patterns as a strategy for teaching expository writing in an introductory food science course

Development of green skills module for meat processing technology study

Student perspectives of various learning approaches used in an undergraduate food science and technology subject

More News and Research from IFT

More From Food Technology right arrow

Better Juice and Ingredion Collaborate and More Ingredient News

How to Achieve EPR-Forward Packaging

How to Formulate for Food Intolerances

Vickie Kloeris Shares NASA Experiences in New Book, Consumers Are Confused About Processed Foods’ Definition

Professional Fulfillment After Office Hours

Comprehensive Reviews in Food Science and Food Safety right arrow

Review of osmotic dehydration: Promising technologies for enhancing products’ attributes, opportunities, and challenges for the food industries

The application of systematic accident analysis tools to investigate food safety incidents

A‐type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications

Elevating the significance of legume intake: A novel strategy to counter aging‐related mitochondrial dysfunction and physical decline

Application of surface‐modified functional packaging in food storage: A comprehensive review

JFS Recent Articles

Identification of phenolic compounds from fermented Moringa oleifera Lam. leaf supplemented with Fuzhuan brick tea and their volatile composition and anti‐obesity activity

Probiotic properties and the ameliorative effect on DSS‐induced colitis of human milk–derived Lactobacillus gasseri SHMB 0001

The effects of different fiber fractions from sour cherry (Prunus cerasus L.) pomace and fiber modification methods on cake quality

Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage

Transcriptomic analysis reveals ozone treatment delays kiwifruit postharvest softening by modulating cell wall metabolism

Wallace melon juice fermented with Lactobacillus alleviates dextran sulfate sodium‐induced ulcerative colitis in mice through modulating gut microbiota and the metabolism

up arrow Top