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

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

Assessment of a gluten‐free laboratory exercise in an undergraduate food processing course

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

Using organizational patterns as a strategy for teaching expository writing in an introductory food science course

Development of green skills module for meat processing technology study

Student perspectives of various learning approaches used in an undergraduate food science and technology subject

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Application of FDA‐Approved Artificial Sweeteners in Food Science: Technological and Nutritional Challenges

Food Oxalates: Occurrence in the Food System and Advances in Technologies for Reduction, Detection, and Quantification

Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights

Traditional and Emerging Physical Processing Technologies: Applications and Challenges in Allergen Control of Animal and Plant Proteins

Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy Solutions

JFS Recent Articles

Chemical Characteristics and Bioactivities of Chestnut Flower Polysaccharides: Insights Into the Impact of Extraction Methods

Synthesis and Characterization of Cationic and Non‐Ionic Surfactant Added Organomodified Montmorillonite and the Effect on Migration Characteristics for Starch‐Based Film Materials

Predicting Stress, Anxiety, and Depression in Adult Men Based on Nutritional and Lifestyle Variables: A Comparative Analysis of Machine Learning Methods

Regulation of Arginine Metabolism by Transcription Factor Btn2p in a Mixed Culture of Saccharomyces cerevisiae and Pediococcus pentosaceus and Subsequent Ethanol Tolerance

Extrusion Process to Improve the Availability of Fermentable Sugars in Sorghum Wort

Impact of Allyl Isothiocyanate Addition on Consumers’ Sensory Perception in a Solid Food Matrix

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