Using food to stimulate interest in the chemistry classroom /
| Other Authors: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Washington, DC :
American Chemical Society,
©2013.
|
| Series: | ACS symposium series ;
1130. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- 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.