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

Date: 8/4/14

Time: 4:20pm4:40pm

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.

P423: Facilitating organic chemistry using POGIL and student responders

Author: Susanne Lewis, Olivet College, USA

Co-Author:

Date: 8/5/14

Time: 11:10 AM11:30 AM

Room: MAN 122

Related Symposium: S15

Inspired after attending a three-day POGIL workshop, organic chemistry lecture was converted to Process Oriented Guided Inquiry Learning (POGIL) using the published materials for this content area. Accounts of successes, frustrations, modifications, and how student responders (“clickers”) are used to manage the class material will be discussed.