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Science of Food and Cooking: A Non-Science Majors Course
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Abstract
Recent emphasis on the science of food and cooking has been observed in our popular literature and media. As a result of this, a new non-science majors course, The Science of Food and Cooking, is being taught at our institution. We cover basic scientific concepts, which would normally be discussed in a typical introductory chemistry course, in the context of food and food preparation. A week-by-week description of the course curriculum is provided. Student assessment and results from student evaluations are reported.
Keywords (Audience):
High School / Introductory ChemistryKeywords (Domain):
CurriculumKeywords (Subject):
Food ScienceCiting Articles
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This article has been cited by 1 ACS Journal articles (1 most recent appear below).
Correction to “Science of Food and Cooking: A Non-Science Majors Course” (J. Chem. Educ. 2009, 86, 311–315)
Deon T. MilesJournal of Chemical Education2009 86 (8), 925Correction to “Science of Food and Cooking: A Non-Science Majors Course” (J. Chem. Educ. 2009, 86, 311–315)
Deon T. MilesJournal of Chemical Education2009 86 (8), 925Corrects a mistaken citation in an earlier article.
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- Received: August 03, 2009
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