Innovative Food Laboratory for a Chemistry of Food and Cooking Course

Autor/inn/en	Cheng, Stephen C.; Ziffle, Vincent E.; King, Ryan C.
Titel	Innovative Food Laboratory for a Chemistry of Food and Cooking Course
Quelle	In: Journal of Chemical Education, 97 (2020) 3, S.659-667 (9 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Cheng, Stephen C.) ORCID (Ziffle, Vincent E.) ORCID (King, Ryan C.)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0021-9584
Schlagwörter	Food; Laboratories; Chemistry; College Science; Nonmajors; Cooking Instruction; College Freshmen; Learner Engagement; Science Instruction + Suchen Sie Ihr Suchwort? Lebensmittel; Laboratory; Laboratorium; Chemie; Studienanfänger; Teaching of science; Science education; Natural sciences Lessons; Naturwissenschaftlicher Unterricht
Abstract	An innovative food laboratory for a chemistry of food and cooking course has been developed for nonscience majors and under-represented students in science. To help these students succeed in science, a laboratory was designed to engage students using food and cooking as a medium for building a stronger foundation in chemistry. Each food laboratory included a chemistry experiment paired with a food preparation that reinforced the chemical principles addressed. The chemistry experiments covered topics that are found in conventional first-year general chemistry courses but instead used food ingredients and kitchen equipment. The food preparations were designed based on chemical concepts that the students learned from the initial chemistry experiments. The food laboratories were found to engage students when chemistry experiments were paired with food preparations. Through this pilot food laboratory we have gained valuable insights into teaching fundamental chemistry to nonscience students. (As Provided).
Anmerkungen	Division of Chemical Education, Inc. and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeduc
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2024/1/01