Utilization of an Accelerated Queso Fresco Recipe to Teach Concepts of Food Science in a Didactic Program in Dietetics

Autor/inn/en	Therrien, Mona; Calder, Beth L.; Castonguay, Zakkary J.
Titel	Utilization of an Accelerated Queso Fresco Recipe to Teach Concepts of Food Science in a Didactic Program in Dietetics
Quelle	In: Journal of Food Science Education, 17 (2018) 1, S.21-26 (6 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Therrien, Mona)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1541-4329
Schlagwörter	Teaching Methods; Dietetics; Food; Learning Experience; Science Instruction; Undergraduate Students; College Faculty; Teaching Assistants; Cooking Instruction; Outcomes of Education; Student Attitudes; Rating Scales; Statistical Analysis; Laboratory Experiments; Maine + Suchen Sie Ihr Suchwort? Teaching method; Lehrmethode; Unterrichtsmethode; Ernährungslehre; Lebensmittel; Lernerfahrung; Teaching of science; Science education; Natural sciences Lessons; Naturwissenschaftlicher Unterricht; Fakultät; Lernleistung; Schulerfolg; Schülerverhalten; Rating-Skala; Statistische Analyse; Laboratory work; Laborarbeit
Abstract	Students in the Didactic Program in Dietetics (DPD) at the University of Maine were exposed to the cheese-making process, within a lab setting of two hours, utilizing an accelerated recipe for a Queso Fresco-style cheese. The purpose of this project was to provide students with a novel, hands-on learning experience, which covered concepts of coagulating milk with enzymes and the treatment of curds during the cheese-making process. The cheese recipe was tested three times by faculty and a teaching assistant to ensure standard results. The recipe, directions and procedures were adjusted and recorded. A standardized recipe and procedure were created for use in the student laboratory. Comparison of knowledge pre- and post-experiment were analyzed using the Wilcoxon Signed-Rank Test using Statistical Package for Social Sciences (SPSS) version 23.0. Thirty-four students participated in the laboratory and when surveyed, expressed significant improvement in their understanding of the cheese-making process (p <0.001). Students also rated themselves on a six-step confidence scale from "not confident at all" to "very confident" in their understanding and ability in cheese-making with 70.5 % of the 34 students participating reporting a three-step increase in their confidence level. Students also completed a sensory evaluation of the recipe, utilizing a 9-point Hedonic scale (1-Dislike Extremely to 9-Like Extremely), with over 88 % of students giving the product a positive overall acceptability rating. Through experience gained during the cheese-making laboratory, students were able to apply concepts in food preparation, food science and sensory evaluation, all part of the curriculum content requirements of a DPD. (As Provided).
Anmerkungen	Wiley-Blackwell. 350 Main Street, Malden, MA 02148. Tel: 800-835-6770; Tel: 781-388-8598; Fax: 781-388-8232; e-mail: cs-journals@wiley.com; Web site: http://www.wiley.com/WileyCDA
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01