Results of original research involving new ideas, new educational tools, and/or novel approaches in food science education.
Recent important developments or trends in food science education. Innovative laboratory exercises and demonstrations.
Innovative procedures in a format immediately useful to educators.
New methods testing, distance and workplace education, curricular comparisons, cooperative and collaborative learning techniques, unique approaches to learning information, educational concepts, techniques for assessing curricular, professional, interpersonal skills development, and similar topics.
Book reviews on learning and educational developments as well as food science texts.
Consult the IFT Journals Author Guidelines for specific information about topical sections in the journal.