Peer reviewed manuscripts:
- Dutta M, Yamamoto J, D’Amico D, Stubbs T, Chapman B, and C Stevenson. 2021. Development and Evaluation of an Online Food Safety Course for Artisan Cheesemakers in the United States. Food Protection Trends 41(3): 284-292.
- Stevenson CD, Porter K, and KT Stevenson. 2018. Effects of a game-based e-learning module on undergraduates food science students’ planned behaviors concerning good manufacturing practices. Journal of Food Science Education 17(4): 111-117.
- Joyner HM and Stevenson CD. 2017. If you don’t know, ask! Using expert knowledge to determine what content is needed in an undergraduate food quality management and control course. Journal of Food Science Education 16(1): 19-27.
- Alberts CM and Stevenson CD. 2017. Development of a reality-based multimedia case study teaching method and its effect on students’ planned food safety behaviors. Journal of Food Science Education 16(1): 10-18.
- Stevenson CD. 2016. Toward Determining Best Practices for Recruiting Future Leaders in Food Science and Technology. Journal of Food Science Education 15(1): 9-13.
- Harris GK, Stevenson CD, and H Joyner. 2015. Taking an Attention-Grabbing “Headlines First!” Approach to Engage Students in a Lecture Setting. Journal of Food Science Education 14(4): 136-141.
- Stevenson CD. 2015. Occupational analysis of the present and future food safety workforces. Food Protection Trends. March/April.
- Stevenson CD, Alberts CM, and LM Johnston. 2014. Perceptions of food safety careers among high school and community college students in rural North Carolina. NACTA Journal 58(3): 208-213.
- Johnston L, Wiedmann M, Orta-Ramirez A, Nightingale K, Moore C, Stevenson C and Jaykus L. 2014. Identification of core competencies for an undergraduate food safety curriculum using a modified Delphi approach. Journal of Food Science Education 13(1): 12-21.
- Stevenson CD and Harris GK. 2014. Instruments for characterizing teaching practices: a review. NACTA Journal 58(2): 102-108.
Peer reviewed teaching materials:
