The Food, Math, and Science Teaching Enhancement Resource (FoodMASTER) Initiative is a compilation of programs aimed at using food as a tool to teach mathematics and science. Previous studies have shown that students experiencing the FoodMASTER curriculum were very excited about the activities, ...
Curriculum mapping food science programs: An approach to quantification of professional competenciescurriculumeducationexperiential learningmappingprofessional competenciesIt is fundamental that students are able to identity where they have developed specific professional competencies during their study. This ensures ...
Historically, high school chemistry has been the predominate venue for introducing food science curriculum to students. The purpose of this research was to determine if high school students in a biology class without a chemistry backgrou... LE Ivey 被引量: 0发表: 2016年 From M&M's to develo...
The purpose of this study was to assess the effectiveness of the integrated hands-on , food-based science curriculum on 4th grade students' mathematics skills. During the 2009-2010 school year, FoodMASTER researchers implemented a hands-on, food-based intermediate curriculum in eighteen 4th grade ...
Progress in science, technology, innovation, and digital capabilities call for reassessing food science, technology, and engineering (FST&E) education and research programs. This survey targeted global professionals and students across food disciplines and nutrition. Its main objectives included assessing th...
Digital Storytelling in a Science Curriculum: The Process of Digital Storytelling to Help the Needs of Fourth Grade Students Understand the Concepts of Foo... In this study I investigate if digital storytelling process will help the needs of the fourth grade students in an elementary school ...
Integration of Pulsed Field Gel Electrophoresis Technology into an Undergraduate Food Science CurriculumThe goal of this study was to introduce Pulsed Field Gel Electrophoresis (PFGE) and PulseNet into the undergraduate Food Science curricula at Purdue University. PFGE is considered the gold standard ...
und rgraduat univ rsiti s; food sci nc and ngin ring;curriculum syst m 随着现代生物技术、工程术及信息术的进步,食品 业技术也得到了空前的发展,未来的食品 业将不再是 传统意义上的食品 业 而是以生物材料为基础 充分利用 以现代生命科学 物理学 化学 营养学 安全学 信息学以 现代 技术为支撑的新型...
through participatory workshops and employing work dynamics in order to specify the critical points and strengths of the current curriculum. The proposal workshop aimed to analyze the progress of the curricular innovation proposal through the systematization of the information generated in the diagnostic...
outcomes and function. The pathophysiology of cancer cachexia is characterized by negative protein and energy balance due to a variable degree of reduced food intake and deranged metabolism [29]. Protein intakes were low in the gastroenterology surgery patients, some of whom had been treated for ...