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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Correction to “Elevating the significance of legume intake: A novel strategy to counter aging‐related mitochondrial dysfunction and physical decline”

A 10‐year (2014–2023) review of complementary food development in sub‐Saharan Africa and the impact on child health

Food fraud prevention strategies: Building an effective verification ecosystem

Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions

JFS Recent Articles

Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk

Ultrasound‐assisted extraction of sumac fruit oil and analysis of its fatty acid composition

Research progress and application of pectin: A review

Modeling and chewing parameters calibration of Euryale ferox based on discrete element method

Fusion of visible and fluorescence imaging through deep neural network for color value prediction of pelletized red peppers

Nutrient content and ultra‐performance liquid chromatography tandem mass spectrometry metabolomic comparative analysis of Lithocarpus corneus and Lithocarpus pachylepis

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