CHED 1620 |
| Recent emphasis on the science of food and cooking has been observed in our popular literature and media. As a result of this, a new non-majors course, The Science of Food and Cooking, is being taught at our institution. We cover basic scientific concepts, which would normally be discussed in a typical introductory chemistry course, in the context of food and food preparation. A week-by-week description of the course curriculum is provided. Student assessment and results from student evaluations are reported. |
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General Papers
1:00 PM-3:20 PM, Thursday, April 10, 2008 Hilton New Orleans Riverside -- Jefferson Ballroom, Oral
Division of Chemical Education |