01954nam a22001937a 4500 20240116144004.0 240116b ||||| |||| 00| 0 eng d 0021-9584 Munro, Andrea M. Food Chemistry : An Asynchronous Course Designed with Hands-On Experiments for Undergraduate General Education (Journal Article) Washington DC : American Chemical Society , 2023 3347–3354p. Journal of Chemical Society , Volume 100: Number 9, September 2023 ***______{For Hard Copy, Please visit Library.}________*** 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.). Introductory Chemistry| Curriculum| Distance Learning| Inquiry-Based Learning https://doi.org/10.1021/acs.jchemed.3c00130 PER 0 0 0 0 RIEBPL RIEBPL 2024-01-16 0 2024-01-16 00:00:00 2024-01-16 PER 45264 45263