Journal of Food Science Education

Journal of Food Science Education (JFSE)

IFT’s Journal of Food Science Education (JFSE) provides food science and science educators—including primary, secondary, undergraduate, graduate, continuing, and workplace education—helpful teaching resources to inform and inspire their lesson planning.

Browse JFSE
Editorial Board
JFSE Author Guidelines
 

Topics covered in JFSE

  • Problem-based learning and innovative learning techniques
  • Development of teachers and students
  • Innovative laboratory exercises
  • Interpersonal and human relationship development of students
JFSE banner

Browse Journal of Food Science Education

Get a taste of the exceptional research shared each month.

Browse
cells

Share Your Research

IFT’s journals are a great way to get your research seen by the science of food community.

Submit to IFT Journals

Latest from the Journal of Food Science Education (JFSE)

Using a 3D food printer as a teaching tool: Focus groups with dietitians, teachers, and nutrition students

STEM education: A tale of two paradigms

Effects of implementing flipped classroom elements and dynamic in‐class discussion on student performance

Engaged food science: Connecting K‐8 learners to food science while engaging graduate students in science communication

Research at home: Being creative in running an undergraduate final research project in Food Science amidst the COVID‐19 crisis

Designing asynchronous online fermentation science materials including using a home fermented foods project to engage online learners

From the periodic table to photochemistry with fluorescent jellies: A food science celebration of the International Year of the Periodic Table of Chemical Elements

Book Review: The Test: Why Our Students are Obsessed with Standardized Testing—But You Don't Have to Be

More News and Research from IFT

Latest News right arrow

Diverse skill sets needed for growing opportunities

Preparing for a new work paradigm

No quick fix for employment inequities

National Honey Board seeks honey–food pairings to encourage consumption of Mediterranean diet

FDA amends its procedures for dairy, infant formula firms exporting to China

Comprehensive Reviews in Food Science and Food Safety right arrow

Biomedical rationale for acrylamide regulation and methods of detection

The diagnostic tools for viable but nonculturable pathogens in the food industry: Current status and future prospects

The primary, secondary, and structures of higher levels of pectin polysaccharides

Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

JFS Recent Articles

Lactic acid fermentation in the development of a seaweed sauerkraut‐style product: Microbiological, physicochemical, and sensory evaluation

Fatty acids and volatile flavor compounds in commercial plant‐based burgers

Investigation on the biological activity of anthocyanins and polyphenols in blueberry

Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barley

A novel deodorization method of edible oil by using ethanol steam at low temperature

Octopus vulgaris ink extracts exhibit antioxidant, antimutagenic, cytoprotective, antiproliferative, and proapoptotic effects in selected human cancer cell lines

0 comments
0 comments
1 comments
1 comments
0 comments
0 comments
0 comments
0 comments
0 comments
1 comments
0 comments
1 comments
up arrow Top