Using Food to Stimulate Interest in the Chemistry Classroom

Preface; Model Courses; 1. The Chemistry of Food: A First-Year Three-Week Seminar Course; January D. Haile; 2. Better Eating through Chemistry: Using Chemistry To Explore and Improve Local Cuisine; K. A. Daus; 3. Chemistry of Cooking; Jason K. Vohs; 4. The Chemistry of Beer; Roger Barth; 5. Using an Interdisciplinary Course About Food To Inspire Both Our Science and Non-Science Students To Face the Challenges of Their Twenty-First Century World; Tom L. Neal; 6. Chemistry of Cuisine: Exploring Food Chemistry by Cooking Meals with Honors Students; S. Malapati; 7. The Kitchen Chemistry Sessions: Palatable Chemistry through Molecular Gastronomy and Cuisine; Subha R. Das; 8. Putting It All Together: A Capstone Course in Culinary Chemistry; Keith Symcox; Innovative Techniques; 9. Impact of Metal Ions in Nutrition: How a Student Seminar Is Catalyzing Change among Students, Faculty, and Society in a Small Town of Northern India; Sangeeta Kumar, Viniti Gupta, and Manisha Nigam; 10. Quantitative Use of Red Cabbage To Measure pH through; Spectrophotometry: A Laboratory Experience for General Chemistry Students; Mark B. Cannon and Kai Li Ong; 11. Challenging the Food Pyramid - A Reacting to the Past Simulation Game for Chemistry and Nutrition Courses; Susan K. Henderson and David E. Henderson; 12. Faculty Development Through a Workshop in Food Chemistry; E. C. Pollock, K. D. Symcox, and S. Malapati; Editor's Biography; Indexes; Author Index; Subject Index

Keith D. Symcox is affiliated with the Department of Chemistry and Biochemistry at the University of Tulsa.