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.

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Latest from the Journal of Food Science Education (JFSE)

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

Situated learning: Food safety among Chinese food vendors

Development of green skills module for meat processing technology study

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

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

JFSE and Education Material

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Effect of protein–starch interactions on starch retrogradation and implications for food product quality

Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions

A comprehensive review of protein‐based carriers with simple structures for the co‐encapsulation of bioactive agents

Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review

Copper‐based nanoparticles for biopolymer‐based functional films in food packaging applications

JFS Recent Articles

Development of FE modeling for hybrid greenhouse dryer for potato chips drying

Exploring the mechanism of browning of Rosa roxburghii juice based on nontargeted metabolomics

Solving the delivery of Lactococcus lactis: Improved survival and storage stability through the bioencapsulation with different carriers

Effects of roasting on the chemical compositions, color, aroma, microstructure, and the kinetics of changes in coffee pulp

Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration

Quality assessment and chemometrics application on physicochemical characteristics, antioxidant properties, and 5‐HMF content of Malaysian stingless bee honey from different topographical origins

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