Search Results

There are 43889 results for: content related to: Increasing Content Knowledge and Self-Efficacy of High School Educators through an Online Course in Food Science

  1. Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2503–2509, Cristina Alamprese, Ernestina Casiraghi and Margherita Rossi

    Article first published online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03128.x

  2. You have free access to this content
    A Summative Evaluation of a Food Safety Social Marketing Campaign “4-Day Throw-Away” Using Traditional and Social Media

    Journal of Food Science Education

    Volume 12, Issue 3, July 2013, Pages: 48–55, Katie J. James, Julie A. Albrecht, Ruth E. Litchfield and Christopher A. Weishaar

    Article first published online : 8 JUL 2013, DOI: 10.1111/1541-4329.12010

  3. You have free access to this content
    Development and Evaluation of Food Safety Modules for K-12 Science Education

    Journal of Food Science Education

    Volume 14, Issue 2, April 2015, Pages: 48–53, Travis K. Chapin, Rachel C. Pfuntner, Matthew J. Stasiewicz, Martin Wiedmann and Alicia Orta-Ramirez

    Article first published online : 27 MAR 2015, DOI: 10.1111/1541-4329.12050

  4. You have free access to this content
    Introduction of Molecular Methods into a Food Microbiology Curriculum

    Journal of Food Science Education

    Volume 13, Issue 4, October 2014, Pages: 68–76, Aaron M. Pleitner, Susan R. Hammons, Emily McKenzie, Young-Hee Cho and Haley F. Oliver

    Article first published online : 25 SEP 2014, DOI: 10.1111/1541-4329.12042

  5. You have free access to this content
    Identification of Core Competencies for an Undergraduate Food Safety Curriculum Using a Modified Delphi Approach

    Journal of Food Science Education

    Volume 13, Issue 1, January 2014, Pages: 12–21, Lynette M. Johnston, Martin Wiedmann, Alicia Orta-Ramirez, Haley F. Oliver, Kendra K. Nightingale, Christina M. Moore, Clinton D. Stevenson and Lee-Ann Jaykus

    Article first published online : 10 JAN 2014, DOI: 10.1111/1541-4329.12024

  6. You have free access to this content
    Multimedia's Effect on College Students’ Quantitative Mental Effort Scores and Qualitative Extraneous Cognitive Load Responses in a Food Science and Human Nutrition Course

    Journal of Food Science Education

    Volume 13, Issue 3, July 2014, Pages: 40–46, Jeanette Andrade, Wen-Hao David Huang and Dawn M. Bohn

    Article first published online : 19 JUN 2014, DOI: 10.1111/1541-4329.12030

  7. You have free access to this content
    Student-Centered and Dynamic Interfaces that Enrich Technical Learning for Online Science Learners: A Review of the Literature

    Journal of Food Science Education

    Volume 13, Issue 3, July 2014, Pages: 47–56, Susan A. Killian, Dennis E. Beck, Corliss A. O'Bryan, Nathan Jarvis, Edgar C. Clausen and Philip G. Crandall

    Article first published online : 19 JUN 2014, DOI: 10.1111/1541-4329.12034

  8. You have free access to this content
    Case Method in the Teaching of Food Safety

    Journal of Food Science Education

    Volume 12, Issue 3, July 2013, Pages: 42–47, Alfredo Gallego, María S. Fortunato, Susana L. Rossi, Sonia E. Korol and Juan A. Moretton

    Article first published online : 8 JUL 2013, DOI: 10.1111/1541-4329.12005

  9. You have free access to this content
    A View of Oral Communication Activities in Food Science From the Perspective of a Communication Researcher

    Journal of Food Science Education

    Volume 14, Issue 2, April 2015, Pages: 36–47, Denise Ann Vrchota

    Article first published online : 27 MAR 2015, DOI: 10.1111/1541-4329.12056

  10. You have free access to this content
    Development of an Augmented Reality Game to Teach Abstract Concepts in Food Chemistry

    Journal of Food Science Education

    Volume 14, Issue 1, January 2015, Pages: 18–23, Philip G. Crandall, Robert K. Engler III, Dennis E. Beck, Susan A. Killian, Corliss A. O'Bryan, Nathan Jarvis and Ed Clausen

    Article first published online : 12 JAN 2015, DOI: 10.1111/1541-4329.12048

  11. Isolation and Identification of Lactic Acid Bacteria in Winter Salad (Local Pickle) during Fermentation Using 16S rRNA Gene Sequence Analysis

    Journal of Food Safety

    Mansour Saeedi, Fakhri Shahidi, Seyed Ali Mortazavi, Elnaz Milani and Farideh Tabatabaei Yazdi

    Article first published online : 14 JAN 2015, DOI: 10.1111/jfs.12128

  12. You have free access to this content
    Assessing Knowledge and Attitudes of U.S. Healthcare Providers about Benefits and Risks of Consuming Seafood

    Journal of Food Science Education

    Volume 12, Issue 4, October 2013, Pages: 75–80, Doris T. Hicks, Lori F. Pivarnik, Nicole Leydon Richard, Robert K. Gable and Michael T. Morrissey

    Article first published online : 30 SEP 2013, DOI: 10.1111/1541-4329.12014

  13. You have free access to this content
    Master of Professional Studies in Agriculture and Life Sciences offered through the Field of Food Science and Technology at Cornell University: A Model for the Development of a Course-Based Graduate Degree in Food Science and Technology

    Journal of Food Science Education

    Volume 14, Issue 1, January 2015, Pages: 10–17, Daniel Weller, Janette Robbins, Andrea Elmore and Martin Wiedmann

    Article first published online : 12 JAN 2015, DOI: 10.1111/1541-4329.12047

  14. You have free access to this content
    Implementation and Assessment of Food Safety Educational Materials for Secondary and Postsecondary Education

    Journal of Food Science Education

    Volume 13, Issue 1, January 2014, Pages: 4–11, Adrienne E.H. Shearer, O. Sue Snider and Kalmia E. Kniel

    Article first published online : 10 JAN 2014, DOI: 10.1111/1541-4329.12017

  15. You have free access to this content
    Project-Based Learning Involving Sensory Panelists Improves Student Learning Outcomes

    Journal of Food Science Education

    Volume 14, Issue 2, April 2015, Pages: 60–65, Yee Ming Lee

    Article first published online : 27 MAR 2015, DOI: 10.1111/1541-4329.12057

  16. You have free access to this content
    Food-Based Science Curriculum Increases 4th Graders Multidisciplinary Science Knowledge

    Journal of Food Science Education

    Volume 12, Issue 4, October 2013, Pages: 81–86, Jana A. Hovland, Virginia G. Carraway-Stage, Artenida Cela, Caitlin Collins, Sebastián R. Díaz, Angelo Collins and Melani W. Duffrin

    Article first published online : 30 SEP 2013, DOI: 10.1111/1541-4329.12016

  17. You have free access to this content
    A Comparison of the Degree of Student Satisfaction using a Simulation or a Traditional Wet Lab to Teach Physical Properties of Ice

    Journal of Food Science Education

    Volume 14, Issue 1, January 2015, Pages: 24–29, Philip G. Crandall, Corliss A. O'Bryan, Susan A. Killian, Dennis E. Beck, Nathan Jarvis and Ed Clausen

    Article first published online : 12 JAN 2015, DOI: 10.1111/1541-4329.12049

  18. You have free access to this content
    Investigating Change in Adolescent Self-Efficacy of Food Safety Through Educational Interventions

    Journal of Food Science Education

    Volume 14, Issue 2, April 2015, Pages: 54–59, Amy S. Beavers, Lindsay Murphy and Jennifer K. Richards

    Article first published online : 27 MAR 2015, DOI: 10.1111/1541-4329.12055

  19. Effect of y-radiation on chives safety and quality

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2436–2443, Maria Paula Junqueira-Gonçalves, Gustavo E. Zuñiga, Herman Zárate, Karina Arcos, Angélica Ganga and Joseph Miltz

    Article first published online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03120.x

  20. Antioxidant properties of different milk fermented with lactic acid bacteria and yeast

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2493–2502, Alfredo Parrella, Emanuela Caterino, Margherita Cangiano, Emma Criscuolo, Chiara Russo, Margherita Lavorgna and Marina Isidori

    Article first published online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03127.x