Journal of Food Science Education
© Institute of Food Technologists
Edited By: Shelly Schmidt
Online ISSN: 1541-4329
Associated Title(s): Comprehensive Reviews in Food Science and Food Safety, Journal of Food Science
The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for “teachers” (individuals who facilitate, mentor, or instruct) and “students” (individuals who are the focus of learning efforts).
Aims and Scope
The Institute of Food Technologists (IFT) publishes the Journal of Food Science Education (JFSE) to serve the interest of its members in the field of food science education at all levels. The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for “teachers” (individuals who facilitate, mentor, or instruct) and “students” (individuals who are the focus of learning efforts).
The range of topics covered in the journal will include:
Problem-based learning and innovative learning techniques
Development of teachers and students
Forms of motivation and their promotion
Innovative laboratory exercises, community-based, work-place, and continuing education
Interpersonal and human relationship development of students
The journal seeks input, feedback, and contributions especially from members of industry and agencies who facilitate training efforts in food science and from members of academic institutions. The journal is distributed electronically and publishes contributions that enhance the exchange of food science education information among educators around the world.
The journal emphasizes and promotes the highest standards of ethics in reporting new ideas and developments of major importance to those working in the field. The governing operational factor is the general soundness of the techniques being reported as judged by peer reviewers.
AIM of IFT Peer-Reviewed Publications
The Institute of Food Technologists (IFT), the professional society of food science and technology, is committed to the continued improvement and accessibility of its peer-reviewed journals. Collectively, the IFT believes that peer-reviewed journals must have a high priority in any scientific society, and specifically for IFT in order for the society to remain a credible source of science-based information.
IFT publishes scientific journals to provide its members and the larger scientific community with scientific information that is important and of current interest. This is done in accord with the highest standards of professional ethics. Research papers serve to convey the results of original work that has a clear relationship to human foods or the teaching of food science. Review papers serve to convey in-depth interpretive coverage of topics of current importance. Acceptability of articles for publication is carefully considered, with quality of the science, appropriateness, and importance weighing heavily in the final decision.
Education and professional development, food science and technology
Abstracting and Indexing Information
- Abstracts on Hygiene & Communicable Diseases (CABI)
- AgBiotech News & Information (CABI)
- AgBiotechNet (CABI)
- CAB Abstracts® (CABI)
- Dairy Science Abstracts (CABI)
- ERIC: Educational Resources Information Center (CSC)
- Global Health (CABI)
- Horticultural Science Abstracts (CABI)
- Leisure, Recreation & Tourism Abstracts (CABI)
- Nutrition Abstracts & Reviews Series A: Human & Experimental (CABI)
- Postharvest News & Information (CABI)
- Poultry Abstracts (CABI)
- Sugar Industry Abstracts (CABI)
- Tropical Diseases Bulletin (CABI)
- World Agricultural Economics & Rural Sociology Abstracts (CABI)