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Title Using food to stimulate interest in the chemistry classroom [electronic resource] / Keith Symcox, editor
Imprint Washington, DC : American Chemical Society, [2013]
book jacket
Descript 1 online resource
Series ACS symposium series ; 1130
ACS symposium series ; 1130
Note Includes bibliographical references and index
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
Description based on print version record
Link Print version: Using food to stimulate interest in the chemistry classroom 9780841228184 (DLC) 2013012374 (OCoLC)843785069
Subject Chemistry -- education
Food Analysis
Chemistry -- Study and teaching
Food -- Analysis -- Study and teaching
Food -- Composition -- Study and teaching
Electronic books. local
Alt Author Symcox, Keith
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