Innovative Food Laboratory for a Chemistry of Food and Cooking Course
Author:
Affiliation:
1. Department of Chemistry and Biochemistry, University of Regina, Regina, SK S4S 0A2, Canada
2. Department of Indigenous Science, the Environment and Economic Development, First Nations University of Canada, Regina, SK S4S 7K2, Canada
Publisher
American Chemical Society (ACS)
Subject
Education,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jchemed.9b00465
Reference31 articles.
1. Exploring Acid–Base Chemistry by Making and Monitoring Red-Cabbage Sauerkraut: A Fresh Twist on the Classic Cabbage-Indicator Experiment
2. Chemistry of Candy: A Sweet Approach to Teaching Nonscience Majors
3. Discovering the Chemical Elements in Food
4. A Tasty Approach to Statistical Experimental Design in High School Chemistry: The Best Lemon Cake
5. Teaching about Chemistry Related to Food
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