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Direct linkMiles, Deon T.; Borchardt, Adrienne C. – Journal of Chemical Education, 2014
Several years ago, a new nonscience majors course, The Science of Food and Cooking, was developed at our institution. The course covered basic scientific concepts that would normally be discussed in a typical introductory chemistry course, in the context of food and food preparation. Recently, the course has been revamped in three major ways: (1)…
Descriptors: Science Laboratories, Science Instruction, Food, Cooking Instruction
