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

Food Science in Action Competition

Submit a video exemplifying food science in action and enter to win a cash prize!

Learn More

Latest from the Journal of Food Science Education (JFSE)

Issue Information

Book Review: Super Thinking: The Big Book of Mental Models

The importance of friendships for academic success

Challenges and discovery of best practices for teaching food engineering to food science majors—My experience over my first 5 years at the University of Kentucky

Development of a professional competency framework for UK food science graduates

Embracing and Harnessing the Intimate Connection Between Emotion and Cognition to Help Students Learn

Benefits, Challenges, and Opportunities of Conducting a Collaborative Research Course in an International University Partnership: A Study Case Between Kansas State University and Tallinn University of Technology

Embracing and Harnessing the Intimate Connection Between Emotion and Cognition to Help Students Learn

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

More News and Research from IFT

Latest News right arrow

Purity Organic acquires Dunn’s River Brands

IFF Health receives claim approval for soy phosphatidylserine in Australia, New Zealand

Beyond Meat, Roquette sign multi-year pea protein supply agreement

Califia Farms raises $225 million in funding

Holidays spurred U.S. quick-service restaurant transactions in December

Comprehensive Reviews in Food Science and Food Safety right arrow

Acacia seed proteins: Low or high quality? A comprehensive review

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

Fermented foods in a global age: East meets West

Marine omega‐3 (n‐3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health

Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake

JFS Recent Articles

Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue

Investigating the antimicrobial and antibiofilm effects of cinnamaldehyde against Campylobacter spp. using cell surface characteristics

LC–MS/MS‐based metabolomic analysis of caffeine‐degrading fungus Aspergillus sydowii during tea fermentation

Influence of Lactobacillus brevis on metabolite changes in bacteria‐fermented sufu

Effects of different miracle fruit products on the sensory characteristics of different types of sour foods by descriptive analysis

up arrow Top