Food Science Programs Research Articles

Motivation and Challenges During and Post COVID-19 Pandemic Among Lao EFL Undergraduate Students in the Scientific Disciplines

The COVID-19 pandemic has compelled global higher education institutions, e.g. in Laos, to suddenly switch to online learning platforms without planning for multidimensional challenges to overcome. This study aimed to investigate Lao EFL undergraduate students’ motivation and challenges for learning English during and post COVID-19. The participants comprised 75 students studying in various food science programs at a Lao university. This research adopted a mixed-methods design that integrated quantitative and qualitative approaches. The research tools consisted of questionnaires and semi-structured interviews. The results showed a moderate level of integrative motivation among students during the pandemic, which subsequently escalated to a high level after the COVID-19 pandemic. Meanwhile, their instrumental motivation remained consistently high throughout both pandemic periods. The findings also revealed a slight decrease in student challenges during the pandemic, transitioning from high to moderate levels compared to the post-pandemic period. Students encountered difficulties in developing self-regulation skills during and after the COVID-19 pandemic, along with added financial burdens, including increased living costs in the post-pandemic period. Face-to-face learning was preferred by students. Moreover, these findings provided valuable insights, pedagogical implications, and recommendations to address emerging technological trends in English language education.

Technical Assistance for the Process of Making Liang Tea as a Healthy Drink in The PKK (Family Welfare Development) Organization of West Kalimantan Province Administrator

Community service regarding the Technology of Liang Tea Making as a Health Drink was carried out by a Team of Lecturers from the Food Science and Technology Study Program, Faculty of Agriculture, Tanjungpura University (UNTAN) at the PKK Office. The partner of this activity is the West Kalimantan Province PKK. The problems faced by the skills and knowledge of Provincial PKK members as facilitators for members of the PKK organization at the Regency, Sub-District level which they assist in making health drinks as well as traditional Pontianak drinks that are competitive are still limited. The implementation method used is socialization in the form of counseling, training, mentoring, evaluation and monitoring. The results of the activity achieved were 80% of participants during the socialization increased their knowledge based on the results of question and answer through questionnaires, 10 training participants were able to make tea burrows correctly, 5 trainees would use tea burrows for their family's functional drinks. The continuation of this activity is expected to produce new facilitators for members of the PKK organization and initiate PKK members for product commercialization.

Business Feasibility Analysis of Processed Chicken Feet Products "Dakbal Bali"

Chicken feet are a by-product waste from chicken slaughterhouses with very limited utilization. Therefore, a solution is needed in overcoming chicken feet waste into a product with economic value. The utilization of chicken feet can be processed into soup, chicken noodles and chips. Protein content in chicken feet is used as gelatin in addition, chicken feet bones is also processed into flour which contains nutrients, especially calcium. Chicken is processed into products in entrepreneurial activities by one of the students of the Food Science and Technology study program at Warmadewa University. The name of this processed claw product is "Spicy and Chevy Boneless Chewy". The spicy and chewy boneless claw processed product has a name, namely "DAKBAL BALI". The advantages of this product are that consumers are more practical, not messy in consuming feet and the time needed is also shorter and more efficient. The target of selling processed food products per week is 25 packs. The selling time for spicy and chewy boneless feet products is Monday-Sunday, which means that in a month sell 100 packets of spicy and chewy boneless feet (20 kg), spicy and chewy boneless feet. The Break Even Point of this product is 88 packs with a total cost of 1,311,609

The Impact of Gender on the Link between Personality Traits and Entrepreneurial Intention: Implications for Sustainable Agriculture

The purpose of this study is to test the moderating effect of gender on the relationship between the Big Five personality traits of agriculture and food science senior students and their entrepreneurial intention. For this purpose, the study employed an online survey, which was directed to senior students in the agriculture and food science program at four public universities in Saudi Arabia. Out of the 450 forms distributed, 410 provided usable responses for analysis. This process yielded an answer ratio of 91%. The findings of PLS-SEM showed that the Big Five personality traits have a significant positive influence on students’ intent toward entrepreneurship, except for neuroticism, which was found to have a negative but insignificant influence. The results of moderating effect analysis showed no significant moderating influences of gender on the link between two traits, i.e., agreeableness and neuroticism and entrepreneurship intention. On the other side, gender was found to have a significant moderating role in the relationship between the four other traits, extraversion, conscientiousness, openness to experiences, and entrepreneurial intention. Male students have a more moderating influence in relation to extraversion and conscientiousness than females do on entrepreneurial intention, whereas female students have a more moderating influence regarding openness to experiences than males on entrepreneurship intention. The results confirm that to ensure a sustainable agriculture ecosystem, each gender should receive appropriate development programs to strengthen their personal traits to stimulate entrepreneurial intention.

Strengthening undergraduate food science programs: Comparing industry relevance of the Institute of Food Technologists' Essential Learning Outcomes with graduate proficiency levels

AbstractFifty‐five Essential Learning Outcomes (ELOs) comprise the required content for food science degrees approved by the Institute of Food Technologists (IFT), yet the importance of each outcome for graduate industry readiness is expected to vary. To analyze this variance, we assessed the industry relevance of IFT's recently revised (2018) ELOs and compared them to The University of British Columbia's food science graduate proficiency levels. Additionally, we investigated key learning experiences and future directions of the industry to further strengthen food science programs. Significant, positive correlations were found between industry ELO importance ratings and alumni (r = 0.229, p = 0.002) and new graduate (r = 0.476, p < 0.001) self‐reported proficiency levels. ELOs in food safety, critical thinking, and professionalism were rated by industry as most important for graduates. Beyond IFT requirements, labs, case studies, and industry exposure through site visits, Co‐op, and guest speakers were rated the most effective course learning activities. Industry respondents advised food science programs ensure a strong background in hands‐on product development, application of government regulations, and project management. As the IFT considers further ELO refinements, our study suggests that inclusion of business, sustainability, and food science‐specific computational skills could enhance graduate professional preparedness and impact. We hope this study will inform appropriate ELO weighting within food science curricula so that collectively we can best prepare graduates to address food science challenges of the future.

Simulation‐based enhancement of learning: The case of food safety

AbstractImportance of online learning has become more critical with the advent of a global pandemic. Effective online learning requires design characteristics that support learning that crosses traditional disciplinary boundaries. The example of educational delivery of food safety encompasses multiple disciplines to prepare students for real‐world situations, practical problem‐solving, and to be “future proof” as food safety becomes more quantitative. This study explicates how six simulation‐based learning modules were evaluated, two each in microbiological growth/inactivation, food process dynamics with microbiological growth/inactivation, and risk assessment. Each group of three modules was targeted to the students in undergraduate food science and engineering programs. Altogether, the 6 modules were implemented and assessed in 17 courses at 14 universities over 5 years. The effectiveness of the module‐based approach was sustained across subject matter (microbiology, process, and risk), disciplines (food science and engineering), and their implementations. Students’ and instructors’ survey responses indicated the modules’ value in real‐world and practical problem‐solving ability. Instructors were also motivated to implement the modules as they saw the potential for improvement in student understanding, how modules reinforced course learning outcomes, the quality of support provided with modules, and their ability to replace existing course assessment without adding work for the instructor or the students. This self‐learning, module‐based approach to introduce interdisciplinary content employed has proven successful. The template for making these modules is described in sufficient detail so future modules can be built for a wide variety of subject matter beyond food safety.

The 2018 Guidelines for Initial IFT Approval of undergraduate food science and food technology programs

AbstractIFT Approval of undergraduate food science and technology programs has continued to evolve since its inception in the 1960s. This report provides rationale and outlines key changes in the latest revisions of the IFT Approval Guidelines that were approved by the IFT Board of Directors in 2018. The 2018 Guidelines retained the previously established outcomes‐based assessment model, but includes changes to Program Goals, redefined Standards, and measurable Essential Learning Outcomes. In addition, this report describes a new online submission platform. The report also provides insights into the training and review systems employed by the Higher Education Review Board.

Curriculum mapping food science programs: An approach to quantification of professional competencies

AbstractIt is fundamental that students are able to identity where they have developed specific professional competencies during their study. This ensures students can not only articulate their competencies well in job applications and assessments but also draw on their experiences for use in the workplace. The aim of study was to ascertain if desirability of an element or competency as indicated by employers, was reflected in an equivalent level of program content, appropriately perceived by the student. A case study approach mapped elements of the previously developed Competencies for Food Graduate Careers framework against food sciences curricula at University of Nottingham. The mapping process facilitated evaluation of appropriate levels of inclusion of each element in degree programs, by recording types of content and experiences provided, in collaboration with teaching staff. Perspectives of the student experience were captured using an online survey. In addition, guidance from a prior industry survey provided context of the level of desirability for each element across the range of graduate roles in the United Kingdom. The results showed some areas of mismatch, where curricular content did not align with employer expectations or student perceptions. This has informed review of this curriculum, to best reflect “competency development” to meet the needs of the food industry. Recommendations were made to address gaps through enhancement of content, delivery, communication, or assessment. Additionally, the exercise has suggested a more informed development of curricula categorization and coding for future similar mapping activities.

Pola Seleksi Berdasarkan Minat dan Bakat pada Calon Tenant Wirausaha Fakultas Bioindustri Universitas Trilogi

Interest-and-Talent-Based Method of Selection in Prospective Entrepreneur at the Faculty of Bioindustry, Trilogi University
 This program was aimed to determine the selection process based on interests and talents carried out by Bioindustry Entrepreneurship Capacity Development Center (called as PPKWB). This paper can be useful as a reference for conducting the selection process for prospective entrepreneurs in other entrepreneurship development centers. The selection method carried out by PPKWB consisted of 3 stages, namely proposal selection, interview selection, and psychological testing. The result of those activities was 12 selected tenants consisting of groups and individuals as well from 26 tenants registered and participated in the 2019 PPKWB program. The twelve tenants were divided into two, namely individual tenants and group tenants. Group tenants consisted of 2-3 members. The tenants came from several study programs consists of agribusiness, agroecotechnology, and food science and technology study programs. The focus areas of each tenant were food, agriculture, and cosmetics.

Utilization of Tofu Rounder Machine in the Small Medium Entrepreneurship (SME) of Tofu Chips in Galang, Deli Serdang Regency, North Sumatra

The service team of the Food Science and Technology Study Program, Faculty of Agriculture along with the Community Service Institute of Universitas Sumatera Utara has conducted service activities for partner which are SMEs of tofu chips in the Hamlet II of Pisang Pala Village, Bangun Purba District, Deli Serdang Regency, North Sumatra Province between May and October in 2018. The partner named Roemah of Al Fatih, which produces raw tofu from soybeans, fried round tofu, and tofu chips. The main problem faced by the partner that began production in 2016 was the difficulty when making spherical of tofu dough as the starting material for tofu chips. So far, the partner has carried out the process of rounding out the dough manually using hand which took a long time. The service team offered a solution by granting a tofu rounder machine from stainless steel using electrical energy. Furthermore, the service team tested the production capacity of the tofu rounder machine and the conventional method (using hand). For the quality of round raw tofu (specific gravity and appearance of the product) and the quality of tofu chips, the team analysed and compared both products which were produced by hand and by machine. The results obtained the use of the tofu rounder machine can increase the capacity of round tofu production significantly, improve the appearance of round tofu products to be denser, and increase the value of preference for the texture of tofu chips produced. The grant of the tofu rounder machine is expected to help the partner for working up the company's profits in the future.

How to Create a Student‐Generated Database, in a Large Nutrition Class, to Illustrate the Analysis of Nutrient and Food Intakes

AbstractThe completion of a 3‐d food record, using commonly available nutrient analysis software, is a typical assignment for students in nutrition and food science programs. While these assignments help students evaluate their personal diets, it is insufficient to teach students about surveys of large population cohorts. This paper shows how the Test, Survey, and Pools tool in the learning management system Blackboard™ (Blackboard Inc.) was used to collect the individual food and nutrition intake data from the 3‐d food records of students in a large introductory nutrition class. This student‐generated database was then used to illustrate population level analyses. Examples of the types of analyses include (a) use of the Estimated Average Requirement cut point method to identify nutrients of concern; (b) the use of food intakes to determine the proportion of students consuming the recommended servings of foods from each food group; (c) the analysis of intakes of nutrients that are overconsumed such as salt, saturated fat, and trans fat; and (d) correlations between macronutrients (for example, as fat intake increases, carbohydrate intake decreases). The use of a database, derived from the students own food intakes, connects with student interests, and the analysis of such a database illustrates an authentic task in the nutritional sciences.

Effect of phytosanitary irradiation and methyl bromide fumigation on the physical, sensory, and microbiological quality of blueberries and sweet cherries.

In the article “Effect of phytosanitary irradiation and methyl bromide fumigation on the physical, sensory, and microbiological quality of blueberries and sweet cherries” (DOI: 10.1002/jsfa.7648)1, published in Wiley Online Library on 15 March 2016 and in the Journal of the Science of Food and Agriculture 96: 4382–4389, there are two authors missing from the author's list. The correct list of authors and their affiliations are as follows: Karen Thanga, Kimberlee Aua, Vikalp Joisara, Kimberlyn Teha, Cyril Rakovskib and Anuradha Prakasha a Food Science Program, Chapman University, One University Drive, Orange, CA 92866, USA b Faculty of Mathematics, Chapman University, One University Drive, Orange, CA 92866, USA The authors apologise for this oversight.

A Report from the Higher Education Review Board (HERB): Assessment of Undergraduate Student Learning Outcomes in Food Science

For the past 15 years, Institute of Food Technologists (IFT) has mandated assessment of undergraduate student learning outcomes as the basis for approving food science (FS) programs. No longer is a check-off course system sufficient to be an IFT-approved program. The 4 steps to gaining IFT approval include developing learning outcomes for all required FS courses, developing outcomes for the program as a whole, assessing student learning through a comprehensive series of assessment tools, and developing and reporting a plan to use the assessment data collected for continuous program improvement. This article reviews these steps in some detail, providing guidance on possible approaches that may be used. In the end, the aim of the IFT requirements is to improve student learning in FS to advance the field.

Out of the Pickle: Promoting Food Science and STEM in Public Libraries

This article explores the popularity of the Science, Technology, Engineering and Mathematics (STEM) movement and provides related statistical information as well as a projection of the future importance and impact of STEM. This article summarizes the significance and need for STEM both locally and nationally, focusing food science in public libraries to increase and maintain interest among secondary school students. This article furnishes an overview of how a food science program was implemented at Martin Library and how this same programming is scalable for any size library. In addition, this article provides an overview of how libraries across the nation and Martin library are providing vital STEM programs to communities.

A View of Oral Communication Activities in Food Science From the Perspective of a Communication Researcher

AbstractFood science researchers have pronounced the Institute of Food Technologists Success Skills to be the most important competency mastered by graduates entering the work force. Much of the content and outcomes of the Success Skills pertains to oral communication skills of public speaking and interpersonal and group communication. This qualitative study reports the results of an examination of oral communication activities in the classes of 9 faculty in the food science program at Iowa State Univ. The findings revealed communication activities in the classes that support the Success Skills oral communication mandates; however, the food science faculty did not explicitly teach these skills. Faculty assumed the students would acquire proficiency in oral communication through participation in disciplinary activities that required them to practice the skills. A situated communication framework cautions communication researchers to honor the oral communication traditions in other disciplines. Still, the practice of preparing students to communicate in professional contexts without formal instruction raises 2 questions from the perspective of a communication researcher: first, are students aware of the communication skills they applied in classroom activities? Second, are students able to transfer communication skills to other classes and, more importantly to professional practice, when they graduate, as a result of this approach? The discussion suggests exercises that direct students’ attention to the specific skill sets inherent in the oral communication activities in the Success Skills while enabling faculty to maintain the communication traditions of food science as they prepare students for professional practice.

닭갈비맛 계육 소시지의 닭 껍질과 돼지 등지방의 첨가 효과

연구는 원료육 대비 5% 닭갈비 양념을 첨가한 닭갈비 맛 계육 소시지를 제조하는데 있어서 닭 껍질과 돼지 등지방의 첨가가 저장 중 이화학적 품질을 비교하기 위하여 실시하였다. 닭갈비맛 계육 소시지를 대조구(100% 닭 가슴육), 닭껍질 첨가구(85% 닭 가슴육 + 15% 닭껍질), 돼지 등지방 첨가구(85% 닭 가슴육 + 15% 돼지 등지방)로 나누어 제조하였다. 완성된 닭갈비맛 계육 소시지를 진공포장하여 <TEX>$4^{\circ}C$</TEX>에서 14일간 저장하면서 이화학적 품질을 검사하였다. 소시지의 일반 조성을 보면, 대조구에서 수분(72.73%)과 조단백(21.46%) 함량이 높았고, 돼지 등지방 첨가구에서 조지방(10.48%) 함량이 높았다(p<0.05). 대조구와 닭 껍질 첨가구는 돼지 등지방 첨가구보다 불포화지방산 및 단일불포화지방산 함량이 높았다(p<0.05). 보수력은 저장 기간 동안 돼지 등지방 첨가구에서 가장 높은 수준을 보였다(p<0.05). 조직감 비교를 위한 경도는 돼지 등지방 첨가구가 대조구와 닭 껍질 첨가구보다 낮았고, 탄성은 높았다(p<0.05). 결론적으로 닭갈비맛 계육 소시지에 닭 껍질을 첨가하면 불포화지방산 조성이 증가하나, 돼지 등지방 첨가구에 비해 보수성과 조직감이 떨어지는 것으로 나타났다. This study was conducted to investigate the effect of chicken skin and pork backfat on quality of Dakgalbi-taste chicken sausage as fat sources. The sausages were manufactured with 100% chicken breast without fat sources, 85% chicken breast meat with 15% chicken skin or 85% chicken breast meat with 15% pork backfat, respectively. Batters for production of chicken sausage were mixed with 5% Dakgalbi sauce and 4.92% ingredients (meat and lipid basis) for 20 min and then stuffed into casing. All cooked sausages were vacuum-packaged and stored at <TEX>$4^{\circ}C$</TEX> for 14 days. Moisture and crude protein contents were higher in the control, and crude lipid content was higher in chicken sausage with pork backfat (p<0.05). Unsaturated fatty acids content and monounsaturated fatty acids/saturated fatty acids ratio of sausage with pork backfat were lower than those of control and sausage with chicken skin (p<0.05), which were influenced by fatty acids compositions of fat sources. The chicken sausage with pork backfat showed a lower hardness and chewiness, and higher springiness measured by food texture analyzer. The sausage with pork backfat had a high level of water holding capacity (WHC) during storage (p<0.05). In conclusion, Dakgalbi-taste chicken sausage containing chicken skin had higher unsaturated fatty acid compositions, but showed lower textural quality compared with that containing pork backfat.

Characterization and fermentation products of Clostridium butyricum strains isolated from Thai soils

Somboon Tanasupawat, Budsabathip Prasirtsak, Amnat Pakdeeto and Nuttha Thongchul Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Bangkok 10330, Thailand, Food Science and Technology Program, Faculty of Agriculture and Life Sciences, Chandrakasem Rajabhat University, Bangkok 10900, Thailand

Integrated Contextual Learning and Food Science Students’ Perception of Work Readiness

Abstract: The expectation that universities will produce graduates with high levels of work readiness is now a commonplace in government policies and statements from industry representatives. Meeting the demand requires that students gain industry related experience before graduation. Traditionally students have done so by undertaking extended work placements. With increasing numbers of students competing for a limited number of placements, virtual and simulated work environments are becoming popular alternative strategies. This paper describes the simulation of workplace practices through the introduction of integrated contextual learning (ICL) into the Food Science Program at Curtin Univ. as a way of enhancing employability and increasing students’ confidence that they are work ready.

Traceability: Availability and Efficiency among Food Industries in Ghana

Food traceability systems availability and efficiency was investigated using 74 food businesses along the food chain in Ghana. Questionnaire with closed and open ended questions were given to purposefully sampled staff in key positions in the food businesses to answer on qualification of technical personnel, availability of documentation procedure and how these businesses were controlling traceability systems. Most food businesses were using Higher National Diploma graduates in the technical/supervisory positions. Documentation was poor and although there was awareness on trace- ability across the food businesses, implementation and maintenance was not effective. Only 23.8% manufactur- ing/processing units, 20% hospitals, 16.7% hotels and 14.8% schools could complete traceability test within 4 hours. It was recommended that more short training programmes on quality and safety be designed for workers in the food in- dustry by appropriate institutions while science students from the Senior High Schools are encouraged to enroll on food science and food manufacturing technology programs to improve on the current situation.

A Needs Assessment for the Introduction of a Food Science Program at The Univ. of Guyana

Abstract: This research describes the outcome of a needs assessment to determine whether the Univ. of Guyana should introduce a Food Science program. The research design utilized interviews and questionnaires to large manufacturing organizations and agroprocessors to determine if the required skills are available for the manufacturing process. Results revealed that the lack of skills, particularly in food processing, is one factor that has negatively impacted value‐added production in large manufacturing companies; as well as in the micro, small and medium enterprises, limiting the range of products produced by these entities. Based on this, it was established that the university should introduce a program in food science and be the focus for formal training to satisfy the demands of the food manufacturing industry.