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Direct linkBonner, J. Jose – Science Teacher, 2004
In this article, the author discusses "The Biology of Food" course. This course--a large lecture course with no laboratory section--is a mixture of kitchen chemistry, post-eating food metabolism, origins of different foods (from crop breeding to evolution), and ecological and environmental impacts of farming and harvesting practices. Nearly every…
Descriptors: Teaching Methods, Biology, Science Activities, Microbiology
