P1037: Teaching food chemistry for a three-week intensive learning term
Author: Susanne Lewis, Olivet College, USA
Co-Author: Ami Johanson, Elmhurst College, USA; Robyn Hyde, Westminster Collge, USA
Time: 4:20pm – 4:40pm
Inspired after attending a week-long cCWCS workshop, a three-week course on food chemistry was created. Students learned the various components of food, watched online videos, and toured various food production facilities throughout the course. The final project was creation of a menu and presentation of one of the dishes in a “pot-luck” final exam. Accounts of successes, frustrations, and future modifications will be discussed.
P299: Fundamentals of Cooking Chemistry: An online laboratory based course for physical science general education students
: Robyn Hyde, Westminster College, USA
Time: 2:45 PM – 3:05 PM
Room: MAN 102
Related Symposium: S22
The addition of cooking courses in science undergraduate and MOOC education is a recent trend inspired by the popularity of cooking TV shows, magazines and books. Cooking can be a hook used to interest students in science, tying together favorite foods with the science of preparing those foods. Using curricular ideas and recipes presented in the 2012 cCWCS workshop on Food Chemistry, an online course was developed then integrated into the general education curriculum at Westminster College, Salt Lake City. The Chemistry in Society course first introduces students to fundamental chemistry concepts such as composition of atoms, chemical bonding, intermolecular interactions and states of matter. Students then practice these principles and see them in action when preparing vinaigrette, butter and sorbet. Throughout the semester, additional chemistry concepts are introduced then learned in the kitchen. Presented will be cooking activities conducted and the specific learning objectives achieved. It will be demonstrated that the online curriculum design draws upon interest in cooking and engages students in learning real chemistry content.