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.

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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

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Latest from the Journal of Food Science Education (JFSE)

Can weekly discussions in a sensory science course influence student's perception and confidence in their professional success skills?

Application of a rolled cookie laboratory exercise as a method for students to gain undergraduate research experience in food science

The prevalence of improper solution‐making technique places molar solutions in crisis

Nutrition and dietetic students’ knowledge and attitudes regarding food science and technology

Curriculum mapping food science programs: An approach to quantification of professional competencies

Exploring the influence of course elements and emotional connection to content on students’ approaches to learning in an introductory food science and human nutrition course

Hydrodistillation and antimicrobial properties of lemongrass oil (Cymbopogon citratus, Stapf): An undergraduate laboratory exercise bridging chemistry and microbiology

Turning sandstorms into pearls

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Advances in exogenous docosahexaenoic acid‐containing phospholipids: Sources, positional isomerism, biological activities, and advantages

Modulation of the human gut microbiota by phenolics and phenolic fiber‐rich foods

Microbial quality and safety of milk and milk products in the 21st century

JFS Recent Articles

Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

Effects of polar compounds in fried palm oil on liver lipid metabolism in C57 mice

Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry‐cured chicken

Auxiliary antitumor effects of fungal proteins from Hericium erinaceus by target on the gut microbiota

Determination of biogenic amines in Chub Mackerel from different storage methods

Characterization of β‐glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties

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