Search

The present study evaluated active, hands on foodservice training delivered through smart glasses compared to passive, strictly video-based training. Handwashing performance variables were measured, including frequency and efficacy. Participants in the strictly video-based group (N = 24) were four times more likely to wash hands than the smart glasses group (N = 25), (95% CI: 1.129-14.175). The results highlight how smart glasses training where participants physically practice handwashing can result in poorer learning outcomes compared to traditional training methods. This may be due to: (a) the nature of the instructional content which involved prospective memory, compared to previous studies with embodied learning and smart glasses that assessed retrospective memory and motor functions, or (b) the psychological effects of hand cleansing on memory experienced by the smart glasses group during training. Future research could explore the effect of simulation training with smart glasses on other foodservice tasks.

The 2011 passage of the Food Safety Modernization Act requires managers to teach and verify that employees have learned and are engaged in science-based food safety behaviors. Instructors using embedded assessments such as clickers can receive immediate feedback on how well learners understand what is being taught, allowing instructors to provide immediate, additional clarification and motivation. The objectives of this study were to: design and implement embedded assessment learning activities for each lecture objective in a combined undergraduate/graduate-level, food chemistry course; measure students' performance on three online examinations; and compare students' performance on objectives reinforced by embedded assessment techniques against those objectives receiving traditional emphasis. For Exam 1, embedded assessment questions averaged 80.0% and traditional emphasis questions averaged 76.4%; for Exam 2, embedded assessment questions averaged 84.6% and traditional emphasis questions averaged 80.6%; and for Exam 3, embedded assessment questions averaged 85.9% and traditional emphasis questions averaged 73.7%. Pooling scores over all exams gave a grand mean of 83.6% for embedded assessment questions and 77.2% for traditional questions. As hypothesized, the average scores on questions reinforced by embedded assessment were considerably higher, 8.3% overall, with significantly (P < 0.05) higher scores. During lectures, students commented on the embedded assessments that then led to further discussion of any unclear points. When the class did poorly, operationalized as less than 80% correct, they petitioned to get a "do over" on the embedded assessment question after a clarifying discussion. Because the students became managers of their own learning, through embedded assessments, it is hoped that they will become more proficient instructors.

The 1st step in successfully intervening with students who may fail a course is to identify them as early as possible in the semester. The objective of this study was to create a model to predict student performance in FDSC 4304, the required capstone Food Chemistry class, using academic performance in prerequisite courses as potential predictors. We analyzed data for 116 undergraduates who completed Food Chemistry (FDSC 4304) between 2008 and 2015. Data included semester of enrollment and grade earned in FDSC 4304; transfer status; grades in prerequisite classes in science, math, and statistics courses and an introductory Food Science course, FDSC 1103; and the students' university GPA at the time of enrollment in FDSC 4304. Cumulative GPA had the strongest significant (P < 0.001) positive correlation with FDSC 4304 grade (r = 0.64), followed by grade in statistics GPA (r = 0.52), FDSC 1103 grade (r = 0.45), pre-requisite chemistry GPA (r = 0.44), and biology GPA (r = 0.42). When using partial correlations to control for cumulative GPA, only grades in FDSC 1103 (completed by 62.9% of students) were significantly correlated with grades in FDSC 4304. Linear regression indicated cumulative GPA and FDSC 1103 grades explained 35.5% of the variance in FDSC 4304 grades. When cumulative GPA (available for 91.6% of students) alone was regressed on FDSC 4304, it explained 40.6% of the variance for the larger group. Lower cumulative GPAs and FDSC 1103 grades are suggestive but not determinative of potential student struggles in FDSC 4304. Instructors should use cumulative GPAs and introductory food science course grades (either alone or in combination) with actual early course performance measures to identify students in need of additional help.

It is often difficult to offer food chemistry students traditional, hands-on laboratory experiences due to lack of funds for equipment, insufficient laboratory space, or the nature of distance education. A traditional wet laboratory exercise was developed to demonstrate the effects of the physical properties of ice formation when making high-quality sorbets, varying the amounts of sugar, water, and stabilizer. This wet lab was compared to a simulated, detective-based crime scene investigation (CSI) of why a famous food scientist's sorbet had become a "stiff." Forty-six food chemistry students were randomly assigned to groups, completing either the traditional wet lab or the simulated lab 1st before completing the 2nd type of laboratory. While there were preferences for one lab over another, there were no differences in the learning outcomes between the 2 laboratory formats. Students who preferred the simulated lab felt they could move at their own pace and were able to stop and review the simulation to understand the concepts more clearly. Traditional wet lab proponents liked working in groups and having immediate access to instructors. From the initial evaluation it appears that simulations could be used as replacements for hands-on laboratory experiences or could serve as effective introductions to laboratory principles and concepts, resulting in increased student learning.

One of the most pressing issues for many land grant institutions is the ever increasing cost to build and operate wet chemistry laboratories. A partial solution is to develop computer-based teaching modules that take advantage of animation, web-based or off-campus learning experiences directed at engaging students' creative experiences. We used the learning objectives of one of the most difficult topics in food chemistry, enzyme kinetics, to test this concept. Students are apprehensive of this subject and often criticize the staid instructional methods typically used in teaching this material. As a result, students do not acquire a useful background in this important subject. To rectify these issues, we developed an interactive augmented reality application to teach the basic concepts of enzyme kinetics in the context of an interactive search that took students to several locations on campus where they were able to gather raw materials and view videos that taught the basics of enzyme kinetics as applied to the production of high fructose corn syrup (HFCS). The students needed this background to prepare for a mock interview with an HFCS manufacturer. Students and instructors alike found the game to be preferable to sitting in a classroom listening to, or giving, a PowerPoint presentation. We feel that this use of gaming technology to teach difficult, abstract concepts may be a breakthrough in food science education and help alleviate the drain on administrative budgets from multiple wet labs.

Sweetgum (Liquidambar styraciflua L.) is the only species of its genus in the Western hemisphere. The species is a relatively early successional species with wide seed dispersal, fast growth and is considered one of the most adaptable tree species in North America, growing across a wide range of soil types, altitudes, and hydrologic conditions. This species has routinely been considered a lesser desired species by many forest managers trying to grow tree plantations or even in natural stands because the species tends to rapidly invade and dominate a site. However, because of sweetgum’s adaptability, ease of propagation and field planting, and fast growth rate, the tending of sweetgum as a potential crop for improved markets has been reinvigorated. Managing sweetgum also opens the possibility of development of new products and markets that supplement the traditional markets and can produce further value-added products. Increasingly, sweetgum is not viewed with as much antipathy amongst foresters and its potential as valuable resources is being rediscovered.

The objective of this study was to provide the person in charge and food safety instructors an assessment tool to help characterize, identify strengths and weaknesses, determine the completeness of the knowledge gained by the employee, and evaluate the level of content presentation and usability of current retail food safety training platforms. An existing evaluation tool was modified to assess online food safety training programs that contained 5 areas of emphasis: content and instruction, learners, job transfer, design and packaging, and operation. Participation included watching 3 food safety training modules and afterwards evaluate what degree the module content met objectives. More than 85% of the participants responded positively to the scale-based items of the course evaluation. Items addressing the content and instruction received positive responses. The assessment tool helped panelists to objectively evaluate an online food safety training program that provided numeric data for a valid comparison. (Contains 2 tables.)

Food companies and supporting industries need inexpensive, revisable training methods for large numbers of hourly employees due to continuing improvements in Hazard Analysis Critical Control Point (HACCP) programs, new processing equipment, and high employee turnover. HACCP-based food safety programs have demonstrated their value by reducing the number and frequency of multimillion-dollar food recalls. The focus for the future must be proactive training of plant personnel to ensure continuous improvements in plant food safety and quality. In response to this need, we developed training modules focused on applying HACCP principles, quality aspects, and production information to individual poultry unit operations. Learning objectives were evaluated using discount usability testing techniques to optimize the delivery system and to ensure a satisfactory e-learning experience. Discount usability testing of this virtual orientation was successful in obtaining vast amounts of feedback. Usability issues with the training materials were identified. Expected completion times were not met by most participants, indicating that a change in the format of the course might be necessary, perhaps segmenting the modules into smaller sections to be reviewed independently of one another. Another suggestion by the evaluators was to include narration for the sections, which might in turn speed up the completion times. A navigation error was discovered by these users, as well as other critical errors in design. Other errors, such as font inconsistencies and page design changes, were also discovered by the participants.

Food safety regulations of the US are discussed by Distinguished Professor and former dean of the University of Arkansas Law School and staff member at the National Center for Agricultural Law Research and Information (NCALRI), a dept of food science faculty member at that institution, and a former research fellow of NCALRI. Lines of regulatory responsibility are often not terribly clear. Food technologists must get any new food product concept through a regulation maze that may involve state law, federal law, fisheries law, the FDA, the EPA and the USDA. Some historic background in the development of the regulations is given.

Abstract Background Staphylococcus aureus is the pathogen most often and prevalently involved in skin and soft tissue infections. In recent decades outbreaks of methicillin-resistant S. aureus (MRSA) have created major problems for skin therapy, and burn and wound care units. Topical antimicrobials are most important component of wound infection therapy. Alternative therapies are being sought for treatment of MRSA and one area of interest is the use of essential oils. With the increasing interest in the use and application of natural products, we screened the potential application of terpeneless cold pressed Valencia orange oil (CPV) for topical therapy against MRSA using an in vitro dressing model and skin keratinocyte cell culture model. Methods The inhibitory effect of CPV was determined by disc diffusion vapor assay for MRSA and vancomycin intermediate-resistant S. aureus (VISA) strains. Antistaphylococcal effect of CPV in an in vitro dressing model was tested on S. aureus inoculated tryptic soya agar plate. Bactericidal effect of CPV on MRSA and VISA infected keratinocyte cells was examined by enumeration of extra- and intra-cellular bacterial cells at different treatment time points. Cytotoxic effects on human skin cells was tested by adding CPV to the keratinocyte (HEK001) cells grown in serum free KSFM media, and observed by phase-contrast microscope. Results CPV vapour effectively inhibited the MRSA and VISA strains in both disc diffusion vapour assay and in vitro dressing model. Compared to untreated control addition of 0.1% CPV to MRSA infected keratinocyte decreased the viable MRSA cells by 2 log CFU/mL in 1 h and in VISA strain 3 log CFU/mL reduction was observed in 1 h. After 3 h viable S. aureus cells were not detected in the 0.2% CPV treatment. Bactericidal concentration of CPV did not show any cytotoxic effect on the human skin keratinocyte cells in vitro. Conclusions At lower concentration addition of CPV to keratinocytes infected with MRSA and VISA rapidly killed the bacterial cells without causing any toxic effect to the keratinocytes. Therefore, the results of this study warrant further in vivo study to evaluate the potential of CPV as a topical antistaphylococcal agent.

The summary of heat-resistance data in meat and poultry of various strains of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and Listeria innocua M1 is discussed. The age of the culture, growth conditions and pH are some of the factors that influence heat resistance in the organisms.

Mesquite trees continue to invade forests and range lands in many countries across the world. The cost to remove these trees is staggering. In Texas, landowners spent $25 million over a 10-year period to clear 300.000 ha of mesquite trees, a fraction of the 22 million ha of Texas land affected by this invasion. Estimates are that the mesquite continues to negatively impact one to two percent of additional land in selected counties each year in Texas. However, the problem is not unique to Texas, but rather to the 44 species of mesquite trees, belonging to the genus Prosopis found in the pea family (Fabaceae), introduced across the southern United States, South Asia, Africa, the Middle East, South America, and the Caribbean. In response, researchers are searching for economically viable uses for harvested trees and seeds to provide an alternative to the high cost of removal. If viable uses for harvested mesquite trees and seeds are found, then sustained pressure will limit and ultimately reduce the negative impact from these invasive trees. One key factor to controlling this invasive species is to find economically and environmentally sustainable uses to help pay the costs of removal or perhaps make removal less necessary. Traditional uses of mesquite are as a building material, as a source of food for both animals and humans and as wood for charcoal. Emerging uses of mesquite are new applications as a biofuel and as a bio-filter medium for water. Moreover, forestry land management of mesquite has adapted to include the tree as a component of hunting lands. New control methodologies and technologies are based on an increased understanding of mesquite growth patterns, using recommended practices that reduce control and eradication costs while improving the efficiency of land management. Previous land management practices have proven that excessive application of herbicides, physical removal of mesquite trees, or human-induced brush fires, if not carefully planned, only worsen mesquite infestations. The growing problem of mesquite land management provides an opportunity for continued research into novel ways to utilize mesquite biomass, of both wood and seed pods. [ABSTRACT FROM AUTHOR]