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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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)

From the periodic table to photochemistry with fluorescent jellies: A food science celebration of the International Year of the Periodic Table of Chemical Elements

Book Review: The Test: Why Our Students are Obsessed with Standardized Testing—But You Don't Have to Be

Issue Information

The Academic Safety Net: Empowering and Motivating Our Students to Do Their Best Work

STEM education: A tale of two paradigms

Effects of implementing flipped classroom elements and dynamic in‐class discussion on student performance

Designing asynchronous online fermentation science materials including using a home fermented foods project to engage online learners

Research at home: Being creative in running an undergraduate final research project in Food Science amidst the COVID‐19 crisis

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Selenium in cereals: Insight into species of the element from total amount

Asian carp: A threat to American lakes, a feast on Chinese tables

Seed coat mucilages: Structural, functional/bioactive properties, and genetic information

Extraction of protein from food waste: An overview of current status and opportunities

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

JFS Recent Articles

Differentiation and classification of Chinese Luzhou‐flavor liquors with different geographical origins based on fingerprint and chemometric analysis

Characterization and quantification of bioactive compounds from Ilex paraguariensis residue by HPLC‐ESI‐QTOF‐MS from plants cultivated under different cultivation systems

Antioxidant and functional properties of cowhide collagen peptides

Effects of glycation and acylation on the structural characteristics and physicochemical properties of soy protein isolate

Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers

Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion

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