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)

Career management for UK food degree students at multiple institutes using an industry‐developed professional competencies framework

Application of team‐based learning for teaching food analysis

Windshields and rearview mirrors

Book Review: Don't Make Me Think, Revisited.

Virtual and in‐person teaching and learning activities for core food science courses

Issue Information

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

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

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

A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights

Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins

Natural antimicrobials and antioxidants added to polylactic acid packaging films. Part I: Polymer processing techniques

Preservation of non‐Saccharomyces yeasts: Current technologies and challenges

Lanthanide ion (Ln3+)‐based upconversion sensor for quantification of food contaminants: A review

JFS Recent Articles

Effect of emulsifiers on the discoloration of chlorophyll and their potential for use in green beverages

Synergistic effect of docosahexaenoic acid or conjugated linoleic acid with caffeic acid on ameliorating oxidative stress of HepG2 cells

An evaluation of alternative biodegradable and reusable drinking straws as alternatives to single‐use plastic

Acceptance of oat‐based beverages tailored for patients with cancer

Development of a compound oral liquid containing herbal extracts and its effect on immunity and gastric mucosa

Allergenic components, biocides, and analysis techniques of some essential oils used in food products

0 comments
3 comments
1 comments
0 comments
0 comments
0 comments
0 comments
0 comments
2 comments
4 comments
1 comments
1 comments
up arrow Top