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)

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

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

Incorporating community culture in teaching food innovation: Ideation, prototyping, and storytelling

Identification of study habits and skills associated with the academic performance of Bachelor's degree Food Science and Technology students at the University of León (Spain)

Distracted learning: Big problem and golden opportunity

A comprehensive food safety short course (FSSC) improves food safety knowledge, behaviors, attitudes, and skills of Ukrainian participants

Issue Information

Book Review: How We Learn: The Surprising Truth About When, Where, and Why It Happens, 2014 Random House 978–0812993882 272 pages

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JFS Recent Articles

Ultrasound‐assisted enzymatic extraction of anthocyanins from grape skins: optimization, identification, and antitumor activity

Comparative analysis of the morphological property and chemical composition of soluble and insoluble dietary fiber with bound phenolic compounds from different algae

Effect of dielectric barrier discharge plasma, ultra‐sonication, and thermal processing on the rheological and functional properties of sugarcane juice

Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein

Ginsenoside Rb2 alleviates myocardial ischemia/reperfusion injury in rats through SIRT1 activation

Effects of genotype and production system on quality of tomato fruits and in vitro bile acids binding capacity

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