Using food to stimulate interest in the chemistry classroom /
Symcox, Keith.
Includes bibliographical references and index.
The chemistry of food: a first-year three-week seminar course -- Better eating through chemistry : using chemistry to explore and improve local cuisine -- "Chemistry of cooking : a course for non-science majors" -- The chemistry of beer -- Using an interdisciplinary course about food to inspire both our science and non-science students to face the challenges of their twenty-first century world -- Chemistry of cuisine : exploring food chemistry by cooking meals with honors students -- The kitchen chemistry sessions : palatable chemistry through molecular gastronomy and cuisine -- Putting it all together : a capstone course in culinary chemistry innovative techniques -- Impact of metal ions in nutrition : how a student seminar is catalyzing change among students, faculty and society in a small town of northern India -- Quantitative use of red cabbage to measure ph through spectrophotometry : a laboratory experience for general chemistry students -- Challenging the food pyramid- a reacting to the past simulation game for chemistry and nutrition courses -- Faculty development through a workshop in food chemistry.
Chemistry
Food
Food