Journal of Food Science Education

Journal of Food Science Education (JFSE)

JFSE was published by IFT from 2002 through 2021. Though no longer publishing new content, the full 20-year archive is free to access. Food Science Education research studies and reviews are now published in the Journal of Food Science. Get involved with IFT’s EEO Division to share other types of content formerly published in JFSE.

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Latest from the Journal of Food Science Education (JFSE)

A project‐based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineering

A project‐based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineering

Situated learning: Food safety among Chinese food vendors

Delivery and evaluation of a food science professional development training for Mississippi career technical education teachers

Applying Kolb's experiential learning framework to investigate the safety of energy drinks in a critical thinking general education course

Strengthening undergraduate food science programs: Comparing industry relevance of the Institute of Food Technologists' Essential Learning Outcomes with graduate proficiency levels

Development of green skills module for meat processing technology study

Flipped laboratory classes: Student performance and perceptions in undergraduate food science and technology

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Criteria and methodologies for determining the causes of swelling of canned tomatoes in tinplate containers

Fortification by Design (FbD): A Rational Approach to Designing Vitamin D Delivery Systems for Foods and Beverages

Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Engineered nanomaterials‐based sensing systems for assessing the freshness of meat and aquatic products: A state‐of‐the‐art review

Front Cover: Cover Image, Volume 21, Issue 6

JFS Recent Articles

Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample liking

Industrial applications of selected JFS articles

Color of rainbow trout (Oncorhynchus mykiss) fillets by image and sensory analysis, and correlation with SalmoFan numbers

Microwave‐assisted enzymatic extraction brings notably high yield of polysaccharides from mountain Zizania latifolia

Microwave heating process of moderate‐minced surimi based on multiphase porous media model

Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder

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