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)

Survey analysis of computer science, food science, and cybersecurity skills and coursework of undergraduate and graduate students interested in food safety

Assessment of an online piloted module targeted toward home‐based food operators in Iowa

Food safety in the classroom: Using the Delphi technique to evaluate researcher‐developed food safety curriculum aligned to state academic standards

Application of a rolled cookie laboratory exercise as a method for students to gain undergraduate research experience in food science

The prevalence of improper solution‐making technique places molar solutions in crisis

Nutrition and dietetic students’ knowledge and attitudes regarding food science and technology

Assessing dietetics students’ change in perceived knowledge and perceived codence in feeding tube insertion using patient simulation

Simulation‐based enhancement of learning: The case of food safety

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More News and Research from IFT

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What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Physicochemical characteristics, bioactive compounds and industrial applications of mango kernel and its products: A review

Investigation of food microstructure and texture using atomic force microscopy: A review

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Potential of grape byproducts as functional ingredients in baked goods and pasta

JFS Recent Articles

Can food processing produce hypoallergenic egg?

Cooking, textural, and mechanical properties of rice flour‐soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono‐δ‐lactone

The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in “Better‐for‐You” foods

Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts

Detection of fraud in high‐quality rice by near‐infrared spectroscopy

Polysaccharide isolated from Auricularia auricular‐judae (Bull.) prevents dextran sulfate sodium‐induced colitis in mice through modulating the composition of the gut microbiota

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