Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Computer-simulated laboratory experiments in food science. I. The model

Z A Holmes, D Osterman, R McNaughton

    Journal of the American Dietetic Association
    |May 1, 1980
    PubMed
    Summary

    This study introduces a computer model with 25 food science simulations to enhance problem-solving skills. Students use these simulations to investigate food properties, characteristics, and sensory parameters for practical learning.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristics.

    Meat science·2011
    Same author

    A fluorometric assay for HIV-protease activity using high-performance liquid chromatography.

    Analytical biochemistry·1990
    Same author

    Characteristics of a cream of cheese with bacon frozen soup concentrate.

    Journal of the American Dietetic Association·1981
    Same author

    Effect of heating rate and freezing and reheating of corn and wheat starch-water dispersions.

    Journal of the American Dietetic Association·1981
    Same author

    Macrostructure of selected raw starches and selected heated starch dispersions.

    Journal of the American Dietetic Association·1981
    Same author

    Heat transfer and temperature of foods during processing.

    Critical reviews in food science and nutrition·1981

    Area of Science:

    • Food Science Education
    • Computational Modeling in Food Science

    Background:

    • Traditional food science education often lacks interactive problem-solving tools.
    • Developing practical expertise in food science requires hands-on experience with diverse food systems.

    Purpose of the Study:

    • To introduce a computer model for teaching food science concepts.
    • To provide students with a platform for developing problem-solving skills in food science.

    Main Methods:

    • Development of a computer model featuring 25 distinct simulations.
    • Integration of instructional materials to guide student learning.
    • Assignment of problems requiring simulation-based solutions.

    Main Results:

    • The model covers a wide range of food types and experimental complexities.

    Related Experiment Videos

  • Simulations provide data on treatments, tests, properties, recipes, characteristics, and sensory parameters.
  • Students gain expertise by applying simulations to assigned problems.

    • Conclusions:

    • The computer model effectively supports learning basic food science information.
    • The instructional material and simulations enhance students' problem-solving abilities in food science.