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

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