Jeffri Bohlscheid, Ph.D.
OFFICE: 116A Agriculture Science Building
PHONE: (208) 885-0166
FAX: (208) 885-2567
Not accepting graduate student applications.
My primary research focus involves undergraduate food science education. I am most interested in how students effectively learn the concepts most important to food science and their careers, and how to best design courses to meet these needs. Currently efforts involve the use of active, student centered learning modalities such at collaborative and cooperative learning, problem-based learning, and the use of case studies. Pilots studies have shown that most food science students prefer to be passive learners (“just tell me what is going to be on the test”) and lack awareness of the true skills required for their careers. Recent research efforts have shown that while food science students reject collective problem-based learning, their performance on standardized exam questions and exercises demonstrate short and long term gains in food science concepts and success skills sought by the food science industry exceed those of students taught by traditional lecture based methods.
- FSHN 110: Introduction to Food Science
- FSHN 460 /461: Food Chemistry Lecture and Laboratory
- FSHN 470 /570: Advanced Food Technology
For descriptions of the courses, see Courses page.
|Washington State University||Ph.D., Food Science||2005|
|California State University Hayward||B.A., Chemistry||1998|
|University of California San Diego,
Professional Articles (refereed)
- Bohlscheid, J.C., Specht, G., Ortiz-Julien, A., Maloney, J., Bertheau, B., Ross, C., and C. G. Edwards. Application of a new yeast preparation problem musts J. Wine Res. 18: 173-185 (2007)
- Bohlscheid, J. C., Osborne, J., and C. G. Edwards. The interactive effects of nitrogen, biotin, pantothenic acid, and temperature on the fermentative characteristics of Saccharomyces in a synthetic grape must. (submitted).
- Edwards, C. G. and J.C. Bohlscheid. Impact of panothenic acid addition on H2S production by Saccharomyces under fermentative conditions. Enzyme Microbiol. Technol. 41:1-4 (2007).
- Bohlscheid, J. C., J. F. Fellman, X. D. Wang, D. A., and C. G. Edwards. The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations. J. Appl. Microbiol. 102:390-400 (2007).
- Bohlscheid, J. C., X. D. Wang, D. S. Mattinson, and C. G. Edwards. Comparison of HS-SPME and XAD-2 methods to extract volatile compounds produced by Saccharomyces during wine fermentations. J. Food Qual. 29:1-15 (2006).
- Wang, X. D., J. C.Bohlscheid, and C. G. Edwards. Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid. J. Appl. Microbiol. 94:349-359 (2003).
Professional Articles (non-refereed)
- Bohlscheid, J. C. and C. G. Edwards. Saccharomyces and the importance of B vitamins during wine fermentations – a review. Internet J. Vitic. Enol. 5(1) (2006). (http://www.infowine.com/default.asp?scheda=4089&provenienza=0).
Abstracts and Papers Presented at Technical Meetings (presenter’s surname capitalized)
- Edwards, C.G., Bohlscheid, J.C., & Wang, X. (2006). Current findings on the role of micronutrients and sulfide formation. 3rd International Viticulture and Enology Conference, South Africa Society for Enology and Viticulture Conference, Somerset-West, South Africa November 14-17 (2006).
- BOHLSCHEID, J. C. Experimental design seminar: Case study on interaction experiments. American Society for Enology and Viticulture Annual Meeting, Sacramento, CA, June 28-30 (2006).
- Bohlscheid, J. C. Yeast and nutrients: What winemakers need to know. Presented at the Washington Association of Wine Grape Growers Annual Meeting, Yakima, WA, February 2-4 (2005).
- Bohlscheid, J. C. and C. G. Edwards. Interactions between biotin and nitrogen on yeast growth, fermentation rate and volatile production. American Society for Enology and Viticulture Annual Meeting, San Diego, CA, June 30-July 2 (2004).
- Bohlscheid, J. C. Grape must nutrient interactions and their effects on wine quality. Washington State University Research Round Table, Walla Walla, WA, April 12 (2002).
- Bohlscheid, J. C. and C. G. Edwards. Impact of selected vitamins on alcoholic fermentations induced by Saccharomyces. Presented at the Northwest Center for Small Fruits Research, Boise, ID, November 26-28 (2001).
- Bohlscheid, J. C., C. G. Edwards, and J. Osborne. Inducement of malolactic fermentations in musts from the Pacific Northwest. Presented at the Northwest Center for Small Fruits Research, Boise, ID, November 26-28 (2001).
- Bohlscheid, J. C., C. G. Edwards, J. K. Fellman, and D. Ansen. Interactions between biotin and nitrogen source on yeast growth and metabolism. American Society for Enology and Viticulture Annual Meeting, Seattle, WA June 20-23 (2000).
- Mills, J. M., J. C. Bohlscheid, J. Morrison, S. Andrews, D. S. Mattinson, J. K. Fellman, and C. G. Edwards. Effect of Post-harvest storage methods on fermentation rate and wine quality of Riesling grapes. 2000. American Society for Enology and Viticulture Annual Meeting, Seattle, WA June 20-23 (2000).
- Bohlscheid, J. C., C. G. Edwards, J. K. Fellman, D. S. Mattinson, and Sara Spayd. Relationship between nitrogen and biotin on the fermentation of a model wine system. Presented at the Northwest Chapter of the American Society for Enology and Viticulture, Stevenson, WA July 18-20 (1999).