Transforming Food Chemistry Education for Sustainability: A Critical Synthesis and Dataset-Based Analysis of Learning Outcomes, Food-Waste Prevention and Circular-Economy Thinking

                @article{CRSIJ26000483,
                  author = {Nwokorie O. Smart },
                  title = {Transforming Food Chemistry Education for Sustainability: A Critical Synthesis and Dataset-Based Analysis of Learning Outcomes, Food-Waste Prevention and Circular-Economy Thinking },
                  journal = {Cosmo Research and Science International Journal},
                  year = {2026},
                  volume = {2},
                  number = {2},
                  pages = {873-896},
                  issn = {3108-1584},
                  url = {https://cosmorsij.com/published/CRSIJ26000483.pdf},
                  abstract = {This research explores the incorporation of sustainable food chemistry in secondary school education in Nigeria. This teaches students molecular level foundation of food and chemicals, and aids food waste prevention through the lens of the circular economy. It reviews previous research on chemicals learning, applauds practical and food literacies, circular and waste management, and reports the results of a survey on education. The survey was designed to evaluate the effects of traditional, practically structured, and sustainability-integrated education on 360 students. It also assessed circular economy thinking of the students based on 30 items. Researchers analysed the 360 students’ food chemistry literacy, 1080 food-waste audit sheets, and 1080 fidelity-to-instruction sheets. The researchers also verified the records, which students created during the food-waste audit and instructional fidelity. Lastly, researchers used "numerical consistency" to validate their assessment. Prior to the intervention, 50% of the students could not define food chemistry and 98% of the students did not demonstrate thinking about the circular economy. Numerical edible-discard (food-waste) loss of the students’ meals decreased by 7.81 g, 3.86 g, and 1.96 g, following the intervention},
                  keywords = {Circular Economy, Food Waste, Preventative Sustainability, Food Literacy, Guided Inquiry},
                  month = {September}
        }