Elizabeth Pollock (Richard Stockton College of New Jersey, USA)
The Food Chemistry workshop, sponsored by Chemistry Collaborations, Workshops and Communities of Scholars, was offered for the first time in the summer of 2010 at Clarke College and again in 2012. The workshop brings together individuals interested in enhancing the classroom experience through the use of the science of food. Intended for use in both non-majors courses and integration into a wide variety of core chemistry courses, topics include: food reactions, flavor, mixtures, analysis, cooking methods and nutrition. A brief overview of workshop content, participant reviews and opportunities for integrating food chemistry into the curriculum will be presented.