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  Home > JCE Print > Journal of Chemical Education > Issues > 2009  > March  >
Chemistry for Everyone
Science of Food and Cooking: A Non-Science Majors Course
Deon T. Miles and Jennifer K. Bachman
Department of Chemistry, Sewanee: The University of the South, Sewanee, TN 37383-1000
Cover
March 2009
Vol. 86 No. 3
p. 311
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.

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Supplement
Scientific concepts highlighted in the course; Course syllabus and schedule; Ancillary readings; Lecture slides
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Contents
  JCE2009p0311W.pdf
 
 
More Information
*
Citation
Miles, Deon T.; Bachman, Jennifer K. J. Chem. Educ. 2009, 86, 311.
*
Keywords
Curriculum; First-Year Undergraduate / General; Food Science; High School / Introductory Chemistry; Nonmajor Courses
*
History
Created:
Last Updated:
2/4/2009
2/9/2009
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