Assessment of a gluten‐free laboratory exercise in an undergraduate food processing course

There is a growing body of research that suggests better course outcomes for instructors incorporate active learning into their curriculum. Laboratory exercises can be used to promote learning. The objective this study was develop and assess the efficacy gluten-free bread laboratory exercise an undergraduate (Fundamentals Food Processing). Students enrolled in worked groups prepare four treatments: 100% white whole grain sorghum as control (C), 15% burgundy waxy (15W), 25% (25W), 35% (35W) formulation. evaluated physical properties (yield, loaf height, color, water activity) using analytical measurements, organoleptic (appearance, texture, flavor, overall acceptability) via sensory analysis on hedonic scale. wrote scientific report communicate results. At completion lab, students answered survey questions (n = 53 or 85% class) self-evaluate understanding properties, writing skills, food processing knowledge. Sixty percent more said improved bread. Over 68% agreed strongly reinforced skills. 75% respondents felt Overall, results indicated lab effective teaching desired outcomes.