21st BCCE

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Program Management System - 21st BCCE - Food and Cooking in the Chemistry Curriculum

Symposium Title: Food and Cooking in the Chemistry Curriculum
Descrption: The symposium is designed to share ideas, topics, innovations and approaches to the teaching of the chemistry of food and cooking. The topic is growing in popularity in courses for non-chemistry majors. Presentations are welcomed in areas that serve non-majors, majors, and undergraduate research.
Program: 21st BCCE
Audience: College
Organizer: Raymond Shively
Part 1 of 2 [2010-08-04 14:00:00 - 17:00:00] - Raymond Shively, Presider
Start TimePresenterTitle
14:00:00 introduction
14:05:00Sally MitchellFood for thought
14:25:00Deborah Bromfield LeeKitchen chemistry: A crash course for non-majors
14:45:00Subha DasThe kitchen chemistry sessions: Molecular cuisine as a high impact delivery system to make science palatable in a laboratory course
15:05:00Elizabeth PollockUsing a dietary journal to teach science to non-majors
15:25:00 break
15:40:00Sunil MalapatiWeb-enhanced tools to teach food chemistry to non-majors
16:00:00Raymond ShivelyCooking for 35: The use of demonstrations and activities in the science of cooking
16:20:00 discussion
Part 2 of 2 [2010-08-05 07:30:00 - 10:30:00] - Sunil Malapati, Presider
Start TimePresenterTitle
08:10:00 introduction
08:15:00Doctor DeMento (Dr. Jerry DeMenna)Nutritional labeling lies
08:35:00Angelia GibsonThe fruit salad lab: A model for experimental design in a biochemistry course
08:55:00 break
09:10:00Terry BundeHexane extraction of volatile organics from beer foam: Component analysis by gas chromatography and gas chromatography-mass spectrometry
09:30:00Keith SymcoxThe chemistry of cooking: using food to tie together the undergraduate chemistry curriculum

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