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)

Issue Information

Issue Information

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

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

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

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

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

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Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives

Enhancement effect of odor and multi‐sensory superposition on sweetness

Insights into the intestinal toxicity of foodborne mycotoxins through gut microbiota: A comprehensive review

Emerging challenges in maintaining marine food‐fish availability and food safety

Enhancing activity of food protein‐derived peptides: An overview of pretreatment, preparation, and modification methods

JFS Recent Articles

Stabilization and valorization of tomato byproduct: A case study for the bakery industry

Modeling of soluble solid content of PE‐packaged blueberries based on near‐infrared spectroscopy with back propagation neural network and partial least squares (BP–PLS) algorithm

Study of chemical constituents, antioxidants and antimicrobial activities of Tamarindus indica L. seed

Effect of dielectric barrier discharge nonthermal plasma treatment on physicochemical, nutritional, and phytochemical quality attributes of pineapple [Ananas comosus (L.)] juice

Chemical and physical properties of winter squash and their correlation with liking of their sensory attributes

In vitro antioxidative activity of Fritillaria cirrhosa D. Don straw ethanolic extract and its effect on lipid, protein oxidation, and quality of Chinese‐style sausage

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