1. 3D Food Printing: A Taste of the Future. Issue 3 (22nd June 2015) Authors: Lin, Clarice Journal: Journal of food science education Issue: Volume 14:Issue 3(2015:Jul.) Page Start: 86 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A Comparison of the Degree of Student Satisfaction using a Simulation or a Traditional Wet Lab to Teach Physical Properties of Ice. Issue 1 (January 2015) Authors: Crandall, Philip G.; O'Bryan, Corliss A.; Killian, Susan A.; Beck, Dennis E.; Jarvis, Nathan; Clausen, Ed Journal: Journal of food science education Issue: Volume 14:Issue 1(2015:Jan.) Page Start: 24 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A comprehensive food safety short course (FSSC) improves food safety knowledge, behaviors, attitudes, and skills of Ukrainian participants. Issue 4 (29th August 2020) Authors: Ercan Oruc, Duygu; Pokharel, Siroj; Anantheswaran, Ramaswamy C.; Bucknavage, Martin W.; Gourama, Hassan; Shanina, Olga; Cutter, Catherine N. Journal: Journal of food science education Issue: Volume 19:Issue 4(2020:Oct.) Page Start: 263 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A project‐based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineering. Issue 4 (21st September 2021) Authors: Oliveira, Leandro; Cardoso, Eduardo L. Journal: Journal of food science education Issue: Volume 20:Issue 4(2021) Page Start: 120 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. A Report from the Higher Education Review Board (HERB): Assessment of Undergraduate Student Learning Outcomes in Food Science. Issue 2 (April 2016) Authors: Hartel, R.W.; Iwaoka, W.T. Journal: Journal of food science education Issue: Volume 15:Issue 2(2016:Apr.) Page Start: 56 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. A Summative Evaluation of a Food Safety Social Marketing Campaign "4‐Day Throw‐Away" Using Traditional and Social Media. Issue 3 (8th July 2013) Authors: James, Katie J.; Albrecht, Julie A.; Litchfield, Ruth E.; Weishaar, Christopher A. Journal: Journal of food science education Issue: Volume 12:Issue 3(2013:Jul.) Page Start: 48 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. A View of Oral Communication Activities in Food Science From the Perspective of a Communication Researcher. Issue 2 (April 2015) Authors: Ann Vrchota, Denise Journal: Journal of food science education Issue: Volume 14:Issue 2(2015:Apr.) Page Start: 36 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Academic Factors Related to Student Achievement in a Capstone Food Chemistry Course. Issue 3 (5th July 2018) Authors: Shoulders, Catherine W.; Johnson, Donald M.; O'Bryan, Corliss A.; Crandall, Philip G. Journal: Journal of food science education Issue: Volume 17:Issue 3(2018:Jul.) Page Start: 94 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Application of a rolled cookie laboratory exercise as a method for students to gain undergraduate research experience in food science. Issue 3 (13th May 2020) Authors: Heermann, Melanie L.; Getty, Kelly J. K.; Yucel, Umut Journal: Journal of food science education Issue: Volume 19:Issue 3(2020:Jul.) Page Start: 141 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Application of team‐based learning for teaching food analysis. Issue 2 (15th April 2021) Authors: Castro, Luis F.; Peuker, Steffen; Mott, Jennifer Journal: Journal of food science education Issue: Volume 20:Issue 2(2021) Page Start: 78 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗