Results 81 to 90 of about 10,328,052 (278)

Integrating Human-Centered Design into Undergraduate STEM Capstone Courses: A Food Product Development Case Study

Education Sciences
This study examines the integration of human-centered design (HCD) in a Food Science capstone course and explores its impact on students’ learning outcomes and skill development. This case study investigated how 42 undergraduate students engaged with HCD
Saadeddine Shehab, Dawn Bohn, Lucas O’Bryan, LuEttaMae Lawrence, Mike Tissenbaum   +4 more
doaj   +1 more source

Nutrition, Food Science, and Dietetics Faculty Have Information Needs Similar to Basic and Medical Sciences Faculty – Online Access to Electronic Journals, PubMed/Medline, and Google

Evidence Based Library and Information Practice, 2011
Objective – To determine the information needs of nutrition, food science, and dietetics faculty members by specifically examining how they locate and access information sources and which scholarly journals are consulted for teaching, research, and ...
Mê-Linh Lê
doaj   +1 more source

Effects of Colored Light on Growth and Nutritional Composition of Tilapia, and Biofloc as a Food Source

Applied Sciences, 2020
Light stimulation and biofloc technology can be combined to improve the efficiency and sustainability of tilapia production. A 73-day pilot experiment was conducted to investigate the effect of colored light on growth rates and nutritional composition of
Daniela Lopez-Betancur, Ivan Moreno, Carlos Guerrero-Mendez, Domingo Gómez-Meléndez, Manuel de J. Macias P., Carlos Olvera-Olvera   +5 more
doaj   +1 more source

Rediscovering the wild: MiFoDB brings fermented food microbiomes into focus

mSystems
Fermented foods have sustained human societies for thousands of years, with their microbial communities subtly shaping flavor, nutrient preservation, and health.
Jacob M. Allen
doaj   +1 more source

Food and beverage industry interference in science and policy: efforts to block soda tax implementation in Mexico and prevent international diffusion [PDF]

, 2021
Andrea Pedroza-Tobías, Eric Crosbie, Mélissa Mialon, Ángela Carriedo, Laura A. Schmidt   +4 more
openalex   +1 more source

Editorial: Recent advances in nanofabricated delivery systems of bioactive components for food applications

Frontiers in Nutrition, 2023
Kandi Sridhar, Minaxi Sharma
doaj   +1 more source

Past and Present of the Antioxidant Studies in Chile: A Bibliometric Study from 2000 to 2024

Antioxidants
Since 2000, antioxidant research in Chile has shown steady growth, from the chemical sciences to their application in biomedical sciences, functional foods, reproduction, and environmental studies.
Marcos Lorca, Alejandro Vega-Muñoz, Alison Acosta, David Cabezas, Katy Díaz, Jaime Mella, Gianfranco Sabadini, Guido Salazar-Sepúlveda, Nicolás Contreras-Barraza, Marco Mellado   +9 more
doaj   +1 more source

Characterizing nutrient patterns of food items in adolescent diet using data from a novel citizen science project and the US National Health and Nutrition Examination Survey (NHANES) [PDF]

, 2023
Jonah T. Treitler, Senait Tekle, Jennifer Ushe, Linda Zanin, Teri L. Capshaw, Gregory Tardieu, Alexander Libin, Qing Zeng   +7 more
openalex   +1 more source

Of Junk Food and Junk Science [PDF]

The popular press has triumphantly announced that the cause of the obesity epidemic is “junk food.†After a moment’s reflection, however, it seems likely that the true causal structure of the obesity epidemic can be neither single-equation nor ...
Baker, Gregory A., Collins, Robert A.
core   +1 more source

IFPRI Annual Report 2007-2008: [PDF]

Food prices, Poverty reduction, Globalization, Food security Developing countries, Agricultural systems, trade, Markets, Natural resources, World food situation, Social protection, science and technology, Nutrition, Capacity strengthening,
IFPRI
core