Výsledky vyhledávání - "Clinton D. Stevenson"

If You Don't Know, Ask! Using Expert Knowledge to Determine What Content Is Needed in an Undergraduate Food Quality Management and Control Course

Autor: Clinton D. Stevenson, Helen S. Joyner

Publikováno v: Journal of Food Science Education. 16:19-27

Quality management and quality control of food products are critical to producing food that is safe to consume and has consistent quality and sensory attributes. The extent to which undergraduate students are equipped with competencies in quality man

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::db4824dc3b047d1f5fa75cb6c01b4890
https://doi.org/10.1111/1541-4329.12101

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Development of a Reality-Based Multimedia Case Study Teaching Method and its Effect on Students’ Planned Food Safety Behaviors

Autor: Caitlin M. Alberts, Clinton D. Stevenson

Publikováno v: Journal of Food Science Education. 16:10-18

There is opportunity to decrease the frequency of foodborne illnesses by improving food safety competencies and planned behaviors of college students before they begin careers in the food industry. The objectives of this study were to (1) develop a m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f1d42e242c9abcd2a7b4e5a64540f2e8
https://doi.org/10.1111/1541-4329.12095

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Development and Evaluation of an Online Food Safety Course for Artisan Cheesemakers in the United States

Autor: Julie Yamamoto, Timothy Stubbs, Benjamin Chapman, Clinton D. Stevenson, Madhu Dutta, Dennis J. D'Amico

Publikováno v: Food Protection Trends. 41:284

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::479a58b625400547ea1aa0a96be63827
https://doi.org/10.4315/1541-9576-41.3.284

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Toward Determining Best Practices for Recruiting Future Leaders in Food Science and Technology

Autor: Clinton D. Stevenson

Publikováno v: Journal of Food Science Education. 15:9-13

There is a shortage of qualified food scientists in the workforce that has adverse consequences for the quality and safety of our food supply. The Institute of Food Technologists and other institutions have initiated and continue to initiate outreach

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::eead7995f3f98421d25d711b865f6548
https://doi.org/10.1111/1541-4329.12078

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Taking an Attention-Grabbing 'Headlines First!' Approach to Engage Students in a Lecture Setting

Autor: Clinton D. Stevenson, G. Keith Harris, Helen S. Joyner

Publikováno v: Journal of Food Science Education. 14:136-141

Let's face it. Traditional lectures do not consistently capture our students’ attention, especially when they are PowerPoint-driven and lack student/instructor interaction. Most of us have had the unfortunate feeling that our students were not full

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d48db54e114d1f87788df360ceb82873
https://doi.org/10.1111/1541-4329.12068

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ControllingListeria monocytogenesin Cold Smoked Salmon with the Antimicrobial Peptide Salmine

Autor: Christopher Cheng, Clinton D. Stevenson, Fletcher Arritt

Publikováno v: Journal of Food Science. 80:M1314-M1318

Listeria monocytogenes (LM) is a major safety concern for smoked salmon producers, as it can survive both the brining and smoking process in cold smoked salmon production. Salmine is a cationic antimicrobial peptide derived from the milt of salmon th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::95db8877dc0b58155316accc82ac8662
https://doi.org/10.1111/1750-3841.12886

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Identification of Core Competencies for an Undergraduate Food Safety Curriculum Using a Modified Delphi Approach

Autor: Martin Wiedmann, Clinton D. Stevenson, Kendra K. Nightingale, Lee-Ann Jaykus, Lynette M. Johnston, Haley F. Oliver, Christina M. Moore, Alicia Orta-Ramirez

Publikováno v: Journal of Food Science Education. 13:12-21

Identification of core competencies for undergraduates in food safety is critical to assure courses and curricula are appropriate in maintaining a well-qualified food safety workforce. The purpose of this study was to identify and refine core compete

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cafbac54c754ea3ed4e87bf3712b567f
https://doi.org/10.1111/1541-4329.12024

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Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties

Autor: Wenjie Liu, Clinton D. Stevenson, Tyre C. Lanier

Publikováno v: Journal of Food Science. 78:C971-C977

Surimi seafoods (fish/poikilotherm protein) in the U.S.A. are typically cooked rapidly to 90+°C, while comminuted products made from land animals (meat/homeotherm protein) are purposely cooked much more slowly, and to lower endpoint temperatures (ne

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2706c2ad1953f3a3af5bed1a8f781762
https://doi.org/10.1111/1750-3841.12147

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Capillary Pressure as Related to Water Holding in Polyacrylamide and Chicken Protein Gels

Autor: Tyre C. Lanier, Clinton D. Stevenson, Michael J. Dykstra

Publikováno v: Journal of Food Science. 78:C145-C151

UNLABELLED The ability of food gels to hold water affects product yield and organoleptic quality. Most researchers believe that water is held by capillarity such that gels having smaller mean pore diameter and a more hydrophilic surface hold water mo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cf5072768e19b8ab81be20a5e6e0143a
https://doi.org/10.1111/1750-3841.12036

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