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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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

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Latest from the Journal of Food Science Education (JFSE)

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

Issue Information

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

The importance of friendships for academic success

Development of a professional competency framework for UK food science graduates

Understanding food processing and systems: Pilot testing a standards‐aligned middle school curriculum

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

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

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Authorship

Bioavailability and metabolism of chlorogenic acids (acyl‐quinic acids) in humans

Antibacterial applications of metal–organic frameworks and their composites

Colorants in cheese manufacture: Production, chemistry, interactions, and regulation

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

JFS Recent Articles

Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop

The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region

Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storage

Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil

Synergistic anticancer effects of curcumin and 3',4'‐didemethylnobiletin in combination on colon cancer cells

Ultrasonic pretreatment improved the antioxidant potential of enzymatic protein hydrolysates from highland barley brewer's spent grain (BSG)

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