75 Years of IFT: Food Engineering and Physical Properties, and Nanoscale Food Science, Engineering and Technology inJFS- 1936 to Present

2014 ◽  
Vol 79 (2) ◽  
pp. iii-v ◽  
Keyword(s):  
Physical Properties ◽  
Food Science ◽  
Food Engineering ◽  
Engineering And Technology

scholarly journals Using scaffold innovation-thinking frameworks to integrate food science and technology into the transdisciplinary engineering design classroom

2019 ◽  
Vol 16 (1) ◽  
Author(s):  
Lisa Bosman ◽  
Sangjun Eom
Keyword(s):  
New Product Development ◽  
Communication Technology ◽  
Science And Technology ◽  
New Product ◽  
Food Science ◽  
Value Proposition ◽  
Technology And Innovation ◽  
Self Regulated Learning ◽  
Engineering And Technology ◽  
Metacognitive Reflection

Abstract Technology and innovation are essential for students to not only learn and understand the technical skills, but also identify a problem, discover a solution, and communicate the value proposition. In this study, innovation-thinking frameworks were integrated into undergraduate transdisciplinary engineering and technology classrooms with a topic of food science and technology, exploring design within the area of new product development. The qualitative analysis, conducted using NVivo, indicated that the food science and technology focused educational experiences had the potential of transforming student self-reported perspectives related to metacognitive reflection, connecting the topics to the real-world and communicating. The findings offer exciting insights into the benefit of integrating self-regulated learning, visualization, and communication technology into future food-related education programs.

Teaching Food Engineering for Food Science Students

1977 ◽  
Vol 20 (3) ◽  
pp. 0598-0600
Author(s):  
David R. Thompson
Keyword(s):  
Food Science ◽  
Science Students ◽  
Food Engineering

scholarly journals UNIVERSITY STUDENTS DEVELOPING IMAGINATIVE PROBLEM SOLVING SKILLS — THE CASE OF FOOD ENGINEERING

2018 ◽  
Author(s):  
José S. Torrecilla ◽  
Roberto Aguado ◽  
Antonio Tijero ◽  
Menta Ballesteros ◽  
Ana Moral ◽  
...  
Keyword(s):  
Problem Solving ◽  
University Students ◽  
Chemical Engineering ◽  
Science And Technology ◽  
Bachelor's Degree ◽  
Teaching Approach ◽  
Food Science ◽  
Problem Solving Skills ◽  
Food Engineering ◽  
Teaching Technique

In this summary, a teaching technique to learn relevant food engineering and chemical engineering concepts has been presented. This method has been tested experimentally for the last two years in a class which belongs to the Food Science and Technology Bachelor’s Degree in the Complutense University of Madrid in Spain, and it is based on the induction of complex concepts through comprehensive everyday examples. More than 90% of students have adequately been able to extrapolate the knowledge acquired to other technical fields. The application of this method has resulted in an increased rate of passing exams and classes, as well as a higher attendance percentage. And most importantly, the students are having fun while learning. Furthermore, this great experience has encouraged some students to collaborate in the development of this teaching approach.

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