In 1966, the Institute of Food Technologists established minimum standards for undergraduate curricula in food science. Since then, IFT has revised these standards periodically to help colleges and universities evaluate the effectiveness of academic selection, guidance, and preparation of undergraduate students.

Lectures are an important instructional tool that enhances certain types of learning. Here, author Hartel gives a mini-lecture on phase transitions. The course has a grand total of four lecture days, with the rest being problem based learning.  The most recent revision of the IFT Education Standards in November 2001 marked a radical change in approach to reviewing food science programs in universities and colleges. The emphasis …

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