scholarly journals Use of Exam Wrappers to Enhance Students’ Metacognitive Skills in a Large Introductory Food Science and Human Nutrition Course

2017 ◽  
Vol 16 (1) ◽  
pp. 28-36 ◽  
Author(s):  
P. Gizem Gezer-Templeton ◽  
Emily J. Mayhew ◽  
Debra S. Korte ◽  
Shelly J. Schmidt
Keyword(s):  
Human Nutrition ◽  
Food Science ◽  
Metacognitive Skills ◽  
Nutrition Course

scholarly journals Development of Scientific Thinking Facilitated by Reflective Self-Assessment in a Communication-Intensive Food Science and Human Nutrition Course

2018 ◽  
Vol 17 (1) ◽  
pp. 8-13 ◽  
Author(s):  
Suzanne Hendrich ◽  
Barbara Licklider ◽  
Katherine Thompson ◽  
Janette Thompson ◽  
Cynthia Haynes ◽  
...  
Keyword(s):  
Human Nutrition ◽  
Food Science ◽  
Scientific Thinking ◽  
Self Assessment ◽  
Nutrition Course

scholarly journals Florida Crop/Pest Management Profile: Atemoya and Sugar Apple

EDIS ◽  
1969 ◽  
Vol 2002 (5) ◽  
Author(s):  
Mark A. Mossler ◽  
Olaf Norman Nesheim
Keyword(s):  
Pest Management ◽  
Cooperative Extension ◽  
Cooperative Extension Service ◽  
Human Nutrition ◽  
Extension Service ◽  
Food Science ◽  
University Of Florida ◽  
Crop Pest ◽  
Agricultural Sciences

This document is CIR 417 one of a series of the Pesticide Information Office, Food Science and Human Nutrition Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Published: September 2002.

scholarly journals How to Start a Food Business: Basic Food Technology: Food Acidity

EDIS ◽  
2020 ◽  
Vol 2020 (2) ◽  
Author(s):  
Soohyoun Ahn ◽  
Jayna Goldstein ◽  
George Baker ◽  
Matthew Krug
Keyword(s):  
Product Development ◽  
Food Product ◽  
Human Nutrition ◽  
Food Science ◽  
Food Technology ◽  
Regulatory Requirements ◽  
Food Product Development ◽  
Specific Food

Food acidity is an important parameter in food product development. Most people know that food acidity influences flavor, but more importantly, food acidity can affect the ability of microorganisms to grow in food. Food acidity, or the amount of acid that is present in the food, is used to classify a food product, and that classification determines the regulatory requirements for the specific food product. This new 6-page publication of the UF/IFAS Food Science and Human Nutrition Department describes how to measure food acidity and how food is classified based on its acidity. Written by Soohyoun Ahn, Jayna Goldstein, George Baker, and Matthew Krug.https://edis.ifas.ufl.edu/fs325

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