The Chemistry of Cooking Laboratory Exercises: A Perspective to Increase Chemistry and Biology Access to Students by Using Approachable Experiments

Abstract

  1. Andrea Zammit1, Mark Wallert2 and Joseph Provost1 + Author Affiliations

Teaching non-science majors science is a fundamental requirement in most universities. Many universities include a laboratory or experiential experience for each student as part of their science course. The Science of cooking (biology, chemistry and biochemistry) style course is becoming a popular method to bring science theory, laboratory experience and inquiry to these students.

http://www.fasebj.org/content/29/1_Supplement/559.33.short