The purpose of this column is to highlight innovative publications and websites in food science education and allied topics. If you know of a website or a recent publication that you believe other readers would like to know about, please submit the full text of the article or the URL for the website and an annotation of not more than 125 words. We welcome your resources and comments on this column. Material should be submitted to: Jim Bird, Science & Engineering Center, Fogler Library, Univ. of Maine, Orono, ME 04469-5729, or e-mail to Jim.Bird@umit.maine.edu. If e-mailing, please put “JFSE submission” in the subject line.
Grossman J, Sherard M, Prohn SM, Bradley L, Goodell LS, and Andrew K. 2012. An exploratory analysis of student-community interactions in urban agriculture. J High Ed Outreach Engag 16(2):179–95
The authors describe the North Carolina State Univ. Community Food Security Scholars program. This service learning program allows university students to work with community members in gardening and education activities. Classroom work revolves around discussions and reflections on food issues related to the urban community. Using pre- and post-interviews with the students, the authors found that this program “…appears to have been useful in helping students understand the challenges facing low-income communities….” (p. 190)
McCormick C. 2012. Chemistry cook-off. Sci Teach 79(8):50–3
The author describes a cook-off assignment that she has used for more than 18 years to teach high school chemistry students the chemical and physical property changes that happen during cooking. The author includes the Chemistry cook-off assignment sheet and the rubric used to evaluate the students. A follow-up activity sheet is also included as well as a list of several websites concerning “…the science behind cooking.” (p. 53)
Parker J and Lazaros E. 2013. Addressing STEM concepts through a food safety activity. Sci Activ 50(3):84–9. doi: 10.1080/00368121.2013.803012
In this activity directed to 2nd to 4th grade students, learners use the internet to conduct research and build knowledge “…about proper meat storage procedures….” (p. 84) Students use computer-based word processed data capture sheets to create their own tables, as they research basic food storage questions. Once research is completed, the students create a pamphlet describing their findings. The authors note that the activity addresses all of the basic STEM concepts. A pre-selected list of websites is provided. Learning standards addressed are included within the article.
Rowat AC. 2013. The molecules we eat: Food as a medium to communicate science. Flavour 2:10, 4 p. doi: 10.1186/2044-7248-2-10
The author describes use of demonstrations and hands-on activities to communicate science to general audiences and university students through the use of food. The program called “Science & Food” helps both students and the general public better understand the science behind food and helps develop scientific inquiry skills.
Wright W and Nault K. 2013. Growing youth food citizens. J Exten 51(3): Article # 3IAW2. Available at http://www.joe.org/joe/2013june/iw2.php (Accessed 7/25/2013)
Working with a target audience of low-income youth aged 13 to 16, the authors developed a food system curriculum concerning food security, environments, and desserts. The students surveyed their community to determine food store location (using Google Maps) and ease of access, fresh produce items that are regularly purchased, and the surrounding environment, among other attributes. The student findings were made into displays and presented to the community.
Aslan D. 2013. The effects of a food project on children's categorization skills. Soc Behav Personal 41(6):939–46. doi: 10.2224/sbp.2013.41.6.939.
Beavers AS, Richards JK, McCallum RS, Davidson PM, Skolits G, and Crosby M. 2013. Measuring self-efficacy of food safety in middle school populations. Food Protec Trends 33(3):127–32.
Buckley HL, Beck AR, Mulvihill MJ, and Douskey MC. 2013. Fitting it all in: Adapting a green chemistry extraction experiment for inclusion in an undergraduate analytical laboratory. J Chem Ed 90(6):771–4. doi: 10.1021/ed300510s.
Cruz RVO, Bantayan RB, Landicho LD, and Bantayan NC. 2013. Reformulating agriculture and forestry education in the Philippines: Issues and concerns. J Develop Sustain Agric 8(1):49–62.
Darvey IG. 2013. A simple inexpensive procedure for illustrating some principles of tomography. Phys Teach 51(5):298–9. doi: 10.1119/1.4801361.
Ergönül B. 2013. Consumer awareness and perception to food safety: A consumer analysis. Food Contr 32(2):461–71. doi: 10.1016/j.foodcont.2013.01.018.
Farzianpour F, Khaniki GJ, Batebi F, and Yunesian M. 2012. Compare the effects of two educational methods on the health principles knowledge of employees in food preparation. Am J Appl Sci 9(10):1678–83.
He L and Jiang X-H. 2013. Establishment of a mutual virtual emulational system for food safety administration. J Food Saf Qual 4(2): 617–21. (Chinese, English abstract)
Hoelzl C, Mayerhoffer U, Steininger M, Brüller W, Hofstädter D, and Aldrian U. 2013. Observational trial of safe food handling behavior during food preparation using the example of Campylobacter spp. J Food Protec 76(3):482–9. doi: 10.4315/0362-028X.JFP-12-231.
Jideani A, Takalani T, Silungwe H, Kyei KA, Beswa D, Kgatla TE, and Mashau ME. 2013. Evaluation of the perception and awareness of food science and technology amongst high school learners in Limpopo province of South Africa. Afr J Agric Res 8(21):2572–81. doi: 10.5897/AJAR12.2006. Available at http://www.academicjournals.org/ajar/PDF/pdf2013/6Jun/Aio%20et%20al.pdf (accessed 7/25/2013).
Kakurinova S. 2012. Factors affecting HACCP training success rate and its impact among kindergartens employees. J Hygienic Engin Design 1:175–8. Available at http://www.jhed.mk/categories/view/413 (accessed 7/25/2013).
Kimberlee R, Jones M, Morley A, Orme J, and Salmon D. 2013. Whole school food programmes and the kitchen environment. Brit Food J 115(5):756–68. doi: 10.1108/00070701311331535.
Korolija JN, Plavsic JV, Marinkovic D, and Mandic LM. 2012. Beer as a teaching aid in the classroom and laboratory. J Chem Ed 89(5):605–9. doi: 10.1021/ed200187c.
Latif NA, Effat M, and Elkarmalawy GME. 2013. Impact of food safety educational program on food handlers’ knowledge and practice in Cairo governorate. J Am Sci 9(2):353–8.
Luckey AN, Murphrey TP, Cummins RL, and Edwards MB. 2013. Assessing youth perceptions and knowledge of agriculture: The impact of participating in an AgVenture program. J Exten 51(3): Article # 3RIB3. Available at http://www.joe.org/joe/2013june/rb3.php (Accessed 8/6/2013).
Manes MR, Liu LC, and Dworkin MS. 2013. Baseline knowledge survey of restaurant food handlers in suburban Chicago: Do restaurant food handlers know what they need to know to keep consumers safe? J Environ Health 76(1):18–26.
Niece BK and Hauri JF. 2013. Determination of mercury in fish: A low-cost implementation of cold-vapor atomic absorbance for the undergraduate environmental chemistry laboratory. J Chem Ed 90(4): 487–9. doi: 10.1021/ed300471w.
Purwadaria HK. 2013. Postharvest graduate programme development in Indonesia. In: Kanlayanarat S, Acedo AL Jr., and Wongs-Aree C. (eds.) Proceedings of the Southwest Asia Symposium on Quality Management in Postharvest Systems and Asia Pacific Symposium on Postharvest Quality Management of Root and Tuber Crops. Acta Hortic 989:301–6.
Shani A, Belhassen Y, and Soskolne D. 2013. Teaching professional ethics in culinary studies. Int J Contemp Hospit Manag 25(3): 447–64. doi: 10.1108/09596111311311062.
Spiess WEL, Lund DB, and Mercer D.G. 2013. IUFoST's strategy to strengthen food security in rural areas of developing countries. Int J Food Sci Technol 48(5):1065–70. doi: 10.1111/ijfs.12063.
Stowe L and Johnston D. 2012. Throw your napkin on the floor: Authenticity, culinary tourism, and a pedagogy of the senses. Austr J Adult Learn 52(3):460–83.
Thompson RQ, Chu C, Gent R, Gould AP, Rios L, and Vertigan TM. 2012. Visualizing capsaicinoids: Colorimetric analysis of chili peppers. J Chem Ed 89(5):610–12. doi: 10.1021/ed200258r.
Tomić G, urica M, and okić N. 2012. Education as a factor of awareness development of organic product consumers. App Stud Agribus Commerce – APSTRACT 2012(3–4):39–42. Available at http://ageconsearch.umn.edu/bitstream/138120/2/5EDUCATION%20AS%20A%20FACTOR.pdf (accessed 7/26/2013).
Wang L, Zhang W, Wang Z, Xiang Q, Zhang H, and Chen W. 2013. Study on training creative talents by the chain method of innovation and practical education. J Chin Inst Food Sci Technol 13(2):149–52. (Chinese, English abstract)