ERIC Number: EJ832425
Record Type: Journal
Publication Date: 2009-Mar
Pages: 5
Abstractor: As Provided
ISBN: N/A
ISSN: ISSN-0021-9584
EISSN: N/A
Science of Food and Cooking: A Non-Science Majors Course
Miles, Deon T.; Bachman, Jennifer K.
Journal of Chemical Education, v86 n3 p311-315 Mar 2009
Recent emphasis on the science of food and cooking has been observed in our popular literature and media. As a result of this, a new non-science majors course, The Science of Food and Cooking, is being taught at our institution. We cover basic scientific concepts, which would normally be discussed in a typical introductory chemistry course, in the context of food and food preparation. A week-by-week description of the course curriculum is provided. Student assessment and results from student evaluations are reported. (Contains 3 tables.)
Descriptors: Food Service, Student Evaluation, Chemistry, Scientific Concepts, Nonmajors, Introductory Courses, Science Instruction, College Science, Evaluation Methods, Student Motivation, Science Experiments, Science Laboratories, Food
Division of Chemical Education of the American Chemical Society. Subscription Department, P.O. Box 1267, Bellmawr, NJ 08099-1267. Tel: 800-691-9846; Tel: 856-931-5825; Fax: 856-931-4115; e-mail: jchemed@egpp.com; Web site: http://www.jce.divched.org
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Higher Education
Audience: Teachers
Language: English
Sponsor: N/A
Authoring Institution: N/A
Grant or Contract Numbers: N/A