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ERIC Number: EJ899164
Record Type: Journal
Publication Date: 2010-Sep
Pages: 7
Abstractor: As Provided
Reference Count: 10
ISBN: N/A
ISSN: ISSN-1541-4329
The Science of Pizza: The Molecular Origins of Cheese, Bread, and Digestion Using Interactive Activities for the General Public
Rowat, Amy C.; Rosenberg, Daniel; Hollar, Kathryn A.; Stone, Howard A.
Journal of Food Science Education, v9 n4 p106-112 Sep 2010
We describe a presentation on the science of pizza, which is designed for the general public including children ages 6 and older. The presentation focuses on the science of making and digesting cheese and bread. We highlight 4 major scientific themes: (1) how macromolecules such as carbohydrates and proteins are composed of atoms and small molecules; (2) how macromolecules interact to form networks in bread and cheese; (3) how microbes contribute to the texture of bread; and (4) how enzymes break down macromolecules during digestion. Using live demonstrations and interactive exercises with children in the audience, we provide simple explanations of the scientific principles related to these themes that are essential for understanding how to make pizza, and what happens when we eat it. This general approach can be adapted to a variety of informal and classroom settings focused on sharing the excitement of scientific discovery and understanding with students and the public. (Contains 6 figures and 4 tables.)
Wiley-Blackwell. 350 Main Street, Malden, MA 02148. Tel: 800-835-6770; Tel: 781-388-8598; Fax: 781-388-8232; e-mail: cs-journals@wiley.com; Web site: http://www.wiley.com/WileyCDA/
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Adult Education; Elementary Secondary Education
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A