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Food Chemistry: An Asynchronous Course Designed with Hands-On Experiments for Undergraduate General Education

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Title: Food Chemistry: An Asynchronous Course Designed with Hands-On Experiments for Undergraduate General Education
Language: English
Authors: Andrea M. Munro (ORCID 0000-0001-7669-350X)
Source: Journal of Chemical Education. 2023 100(9):3347-3354.
Availability: Division of Chemical Education, Inc. and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeduc
Peer Reviewed: Y
Page Count: 8
Publication Date: 2023
Document Type: Journal Articles
Reports - Research
Education Level: Higher Education
Postsecondary Education
Descriptors: Food, Chemistry, College Science, Hands on Science, Science Experiments, Undergraduate Students, Introductory Courses, Distance Education, Inquiry, Active Learning, Science Process Skills, Scientific Methodology, Course Organization, Course Objectives, Outcomes of Education
DOI: 10.1021/acs.jchemed.3c00130
ISSN: 0021-9584
1938-1328
Abstract: This article describes a laboratory course designed for nonmajors with a focus on food chemistry. The course can be delivered in a traditional format or in a fully remote, asynchronous format. The course is designed for students to develop an understanding of how chemists view the world and how chemists generate knowledge. Food chemistry was selected as the topic because it taps into the popularity of food and cooking in the larger culture, the topic directly connects to the lives of students, and reagents and materials can be safely used and disposed of at home. Although food and cooking are themes throughout the course, it is not a cooking course; students use food as a medium for scientific exploration. This course has been taught three times during summer terms in 2019, 2020, and 2021 and has been well-received by students. The course's focus on learning the process of doing science rather than content knowledge allows for course assessments to focus on whether students are learning the scientific method (i.e., posing and testing a hypothesis, identifying sources of error, determining uncertainty, analyzing results, etc.).
Abstractor: As Provided
Entry Date: 2024
Accession Number: EJ1444869
Database: ERIC
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  Data: Food Chemistry: An Asynchronous Course Designed with Hands-On Experiments for Undergraduate General Education
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  Data: <searchLink fieldCode="AR" term="%22Andrea+M%2E+Munro%22">Andrea M. Munro</searchLink> (ORCID <externalLink term="https://orcid.org/0000-0001-7669-350X">0000-0001-7669-350X</externalLink>)
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  Data: <searchLink fieldCode="SO" term="%22Journal+of+Chemical+Education%22"><i>Journal of Chemical Education</i></searchLink>. 2023 100(9):3347-3354.
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  Data: Division of Chemical Education, Inc. and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeduc
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  Data: <searchLink fieldCode="DE" term="%22Food%22">Food</searchLink><br /><searchLink fieldCode="DE" term="%22Chemistry%22">Chemistry</searchLink><br /><searchLink fieldCode="DE" term="%22College+Science%22">College Science</searchLink><br /><searchLink fieldCode="DE" term="%22Hands+on+Science%22">Hands on Science</searchLink><br /><searchLink fieldCode="DE" term="%22Science+Experiments%22">Science Experiments</searchLink><br /><searchLink fieldCode="DE" term="%22Undergraduate+Students%22">Undergraduate Students</searchLink><br /><searchLink fieldCode="DE" term="%22Introductory+Courses%22">Introductory Courses</searchLink><br /><searchLink fieldCode="DE" term="%22Distance+Education%22">Distance Education</searchLink><br /><searchLink fieldCode="DE" term="%22Inquiry%22">Inquiry</searchLink><br /><searchLink fieldCode="DE" term="%22Active+Learning%22">Active Learning</searchLink><br /><searchLink fieldCode="DE" term="%22Science+Process+Skills%22">Science Process Skills</searchLink><br /><searchLink fieldCode="DE" term="%22Scientific+Methodology%22">Scientific Methodology</searchLink><br /><searchLink fieldCode="DE" term="%22Course+Organization%22">Course Organization</searchLink><br /><searchLink fieldCode="DE" term="%22Course+Objectives%22">Course Objectives</searchLink><br /><searchLink fieldCode="DE" term="%22Outcomes+of+Education%22">Outcomes of Education</searchLink>
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  Data: 10.1021/acs.jchemed.3c00130
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  Data: This article describes a laboratory course designed for nonmajors with a focus on food chemistry. The course can be delivered in a traditional format or in a fully remote, asynchronous format. The course is designed for students to develop an understanding of how chemists view the world and how chemists generate knowledge. Food chemistry was selected as the topic because it taps into the popularity of food and cooking in the larger culture, the topic directly connects to the lives of students, and reagents and materials can be safely used and disposed of at home. Although food and cooking are themes throughout the course, it is not a cooking course; students use food as a medium for scientific exploration. This course has been taught three times during summer terms in 2019, 2020, and 2021 and has been well-received by students. The course's focus on learning the process of doing science rather than content knowledge allows for course assessments to focus on whether students are learning the scientific method (i.e., posing and testing a hypothesis, identifying sources of error, determining uncertainty, analyzing results, etc.).
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        Value: 10.1021/acs.jchemed.3c00130
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        StartPage: 3347
    Subjects:
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        Type: general
      – SubjectFull: Chemistry
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      – SubjectFull: College Science
        Type: general
      – SubjectFull: Hands on Science
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      – SubjectFull: Science Experiments
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      – SubjectFull: Undergraduate Students
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      – SubjectFull: Introductory Courses
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      – SubjectFull: Distance Education
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      – SubjectFull: Inquiry
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      – SubjectFull: Active Learning
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      – SubjectFull: Science Process Skills
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      – SubjectFull: Course Organization
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    Titles:
      – TitleFull: Food Chemistry: An Asynchronous Course Designed with Hands-On Experiments for Undergraduate General Education
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