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Monday, August 4 • 2:00pm - 5:00pm
S22: Food Chemistry

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This symposium will explore how educators use food to heighten student interest in chemistry.  Submissions should highlight either examples of novel course design using food chemistry, or else novel uses of food in the classroom to stimulate interest.  Submissions are welcome from all levels of chemical education.  This symposium is sponsored by cCWCS.

Presider: Keith Symcox, University of Tulsa

Related Papers

Introduction (2:00 pm to 2:05 pm)
P297: Food chemistry: Learning beyond classroom and using resources in the community (2:05 pm to 2:25 pm)
P298: What all we need to know about fats? (2:25 pm to 2:45 pm)
P299: Fundamentals of Cooking Chemistry: An online laboratory based course for physical science general education students (2:45 pm to 3:05 pm)
P300: Using POGIL activities to teach non-science majors in a Chemistry of Food and Cooking course (3:05 pm to 3:25 pm)
Break (3:25 pm to 3:40 pm)
P301: Food, culture and chemistry in a freshman themed learning community (3:40 pm to 4:00 pm)
P302: Incorporating food into a freshman seminar for chemistry majors and nonmajors (4:00 pm to 4:20 pm)
P1037: Teaching food chemistry for a three-week intensive learning term (4:20 pm to 4:40 pm)


Keith Symcox

University of Tulsa

Monday August 4, 2014 2:00pm - 5:00pm EDT
MAN 102