231. Undergraduate Laboratory Exercises Specific to Food Spoilage Microbiology. Issue 3 (July 2016) Authors: Snyder, Abigail B.; Worobo, Randy W.; Orta‐Ramirez, Alicia Journal: Journal of food science education Issue: Volume 15:Issue 3(2016:Jul.) Page Start: 78 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
232. Understanding food processing and systems: Pilot testing a standards‐aligned middle school curriculum. Issue 2 (13th March 2020) Authors: Swart, James William; Richards, Jennifer; Zhao, Weiyi Journal: Journal of food science education Issue: Volume 19:Issue 2(2020:Apr.) Page Start: 74 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
233. Use of Exam Wrappers to Enhance Students' Metacognitive Skills in a Large Introductory Food Science and Human Nutrition Course. Issue 1 (January 2017) Authors: Gezer-Templeton, P. Gizem; Mayhew, Emily J.; Korte, Debra S.; Schmidt, Shelly J. Journal: Journal of food science education Issue: Volume 16:Issue 1(2017:Jan.) Page Start: 28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
234. Using a 3D food printer as a teaching tool: Focus groups with dietitians, teachers, and nutrition students. Issue 1 (6th December 2020) Authors: Gosine, Laura; Kean, Brianna; Parsons, Chelsea; McSweeney, Matthew B. Journal: Journal of food science education Issue: Volume 20:Issue 1(2021) Page Start: 18 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
235. Using Delphi Surveying Techniques to Gather Input from Non‐Academics for Development of a Modern Dairy Manufacturing Curriculum. Issue 3 (22nd June 2015) Authors: Joyner (Melito), Helen S.; Smith, Denise Journal: Journal of food science education Issue: Volume 14:Issue 3(2015:Jul.) Page Start: 88 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
236. Using organizational patterns as a strategy for teaching expository writing in an introductory food science course. Issue 4 (17th October 2021) Authors: Rock, Cheryl; Metzger, Elizabeth; Metzger, Nzinga Journal: Journal of food science education Issue: Volume 20:Issue 4(2021) Page Start: 221 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
237. Utilization of an Accelerated Queso Fresco Recipe to Teach Concepts of Food Science in a Didactic Program in Dietetics. Issue 1 (5th January 2018) Authors: Therrien, Mona; Calder, Beth L.; Castonguay, Zakkary J. Journal: Journal of food science education Issue: Volume 17:Issue 1(2018:Jan.) Page Start: 21 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
238. Virtual and in‐person teaching and learning activities for core food science courses. Issue 2 (21st April 2021) Authors: Hingston, Patricia; Garcia‐Torres, Rosalia; Mannam, Vinay Journal: Journal of food science education Issue: Volume 20:Issue 2(2021) Page Start: 72 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
239. What Do You Teach?. Issue 3 (5th July 2018) Authors: Schmidt, Shelly J. Journal: Journal of food science education Issue: Volume 17:Issue 3(2018:Jul.) Page Start: 74 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
240. What Does Emotion Have to Do with Learning? Everything!. Issue 3 (July 2017) Authors: Schmidt, Shelly J. Journal: Journal of food science education Issue: Volume 16:Issue 3(2017:Jul.) Page Start: 64 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗