This article presents and discusses the results of an educational innovation that seeks to introduce the world of molecular gastronomy in chemistry lessons as a means to review stoichiometry and offer an alternative way to learn. In the literature to date, there is no evidence of haute cuisine having been employed to contextualize stoichiometry…

The engineering graduate of today will engage in a career which will span the middle of the twenty-first century, and beyond. They will work in a world which is increasingly more complex and uncertain than at any time before. This will require an integrated combination of technical knowledge and transferable skills and values, to a greater extent…