000			02478nam a22002777a 4500
005			20231116094145.0
008			231020b ||||| |||| 00| 0 eng d
022			_a0021-9584
037			_bRIEBPL Library
082			_a540.7
100			_aPia M. Sörensen
245			_a Food Fermentations and Flavor: A Curiosity and Creativity Driven Approach for Interdisciplinary and Research-Oriented Science Education _b (Journal Article)
260			_aUSA _b:American Chemical Society _cAugust 2023
300			_a 2935-2946 p.
490			_aAmerican Chemical Society, Volume 100, Issue 8
505			_a***______{For Hard Copy, Please visit Library.}________***
520			_aAbstract The interdisciplinary nature of food makes it an effective teaching vehicle in many fields. This article shows specifically how flavor and food fermentation, two topics not usually featured in the undergraduate STEM curriculum, can inspire a powerful interdisciplinary learning experience. Importantly, because of their accessible nature and relatively unexplored status in current research, these two topics are also uniquely attractive as authentic research experiences for students from diverse backgrounds. Focusing on these topics, the author designed and executed a student-centered science course. The course is unusual from other Course-based Undergraduate Research Experiences (CUREs) in being highly inquiry-driven and discovery-based, with students independently defining their research topics. By emphasizing curiosity, creativity, and practicing how to generate “good” research questions, the course fills a gap in the traditional undergraduate research experience and curriculum. The findings of the article are based on hundreds of enrolled students from five course offerings. It shows that the course promotes student engagement and curiosity, as well as gains in conceptual learning and in self-reported learning of concepts and science skills. Further, students report valuing the hands-on and inquiry-based format for improving their learning, engagement, and sense of curiosity about the material.
650			_aUndergraduate interdisciplinary
650			_ainquiry-based/discovery learning
650			_afermentation flavor curiosity
650			_acreativity gas chromatography
650			_amass spectrometry sensory
650			_a analysis undergraduate research
856			_u https://doi.org/10.1021/acs.jchemed.2c01153
942			_cPER
999			_c44870 _d44869