Sunil Malapati, Clarke University
Elizabeth Pollock, Richard Stockton College
Subha Das, Carnegie Mellon University
Exploring Chemistry through Food makes science fun and approachable to a student while providing an endless array of everyday examples to teach chemical concepts to Chemistry majors and non-majors alike. This mini-workshop will provide the participants with hands-on activities, demonstrations, discovery-based lessons, and small experiments that will focus on chemical transformations using food. Basic chemical concepts such as pH, color, nature of heat & energy will be explored in addition to cutting-edge molecular gastronomy techniques that will excite faculty and students alike. Participants will take home materials they can plug into various courses and labs. The cCWCS is supported by the NSF (TUES Type 3 Project #1022895); 3-hour session.
Intended Audience: UG
$30 fee; limit of 24 participants
Monday, July 30, 9:30 a.m. – 12:30 p.m., 007 HND
Monday, July 30, 2:00 p.m. – 5:00 p.m., 007 HND