Biochemistry has always been a mandatory topic within BS courses aimed at food science students at the University of Milan, namely: Food Science & Technology and Catering Sciences. Addressing biochemistry topics in this peculiar setting requires: (i) specific focus on topics that are seldom considered in courses offered in bio-medical…

Approximately 1 billion metric tons of food are lost each year due to mycotoxins (FAO 2013), secondary metabolites produced by fungi (Marin et al. 2013) that contaminate crops (Placinta, D'Mello, and MacDonald 1999) and threaten the health of domestic animals and humans (Sobrova et al. 2010). The fungus "Fusarium graminearum" produces…

This project served as a capstone event for the United States Military Academy sophomore Calculus II course. This multi-disciplinary problem-solving exercise motivated the link between math and biology and many other fields of study. The seven-lesson block of instruction was developed to show students how mathematics play a role in every…

From popular movies to New York Times bestsellers, organic food is widely acknowledged to be of growing importance. Many community college students are asking: How is organic food different from everything else in the grocery store? What impact does farming have on the environment? How safe is our food? A survey of reference works introduces…