ERIC Number: EJ1043256
Record Type: Journal
Publication Date: 2014-Oct
Pages: 6
Abstractor: As Provided
ISBN: N/A
ISSN: ISSN-0021-9584
EISSN: N/A
Laboratory Development and Lecture Renovation for a Science of Food and Cooking Course
Miles, Deon T.; Borchardt, Adrienne C.
Journal of Chemical Education, v91 n10 p1637-1642 Oct 2014
Several years ago, a new nonscience majors course, The Science of Food and Cooking, was developed at our institution. The course covered basic scientific concepts that would normally be discussed in a typical introductory chemistry course, in the context of food and food preparation. Recently, the course has been revamped in three major ways: (1) the incorporation of a laboratory component, (2) the reorganization of the lecture topics, and (3) the inclusion of a field trip. A week-by-week explanation of the course curriculum is provided, as is the description of the laboratory experiments conducted during the course. A brief description of the group excursion to a local distillery is given.
Descriptors: Science Laboratories, Science Instruction, Food, Cooking Instruction, Nonmajors, College Science, Scientific Concepts, Lecture Method, Field Trips, Foods Instruction, Concept Formation, Organic Chemistry
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
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Higher Education; Postsecondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A
Identifiers - Location: Tennessee
Grant or Contract Numbers: N/A