Another term of delicious food chemistry – some of our activities…
Congratulations to Subha Ranjan Das an Assistant Professor in the Department of Chemistry @ Carnegie Mellon University
The Kitchen Chemistry Sessions
The taste of Chemistry
Lots of inspiration and resources available through these links
Our 2011 FST 425 “Bringing Food Chemistry to Life” pretzels ready for the acid, neutral, and pH 8, 10, and 14 dips.
I would love to bring this kind of imagination to chemistry instruction. The link was forwarded to me by a food chem colleague at the University of Idaho.
Still, I don’t agree with all of what Ken Robinson says, surely we still need to memorize some stuff.
Final lab session of our Food Chemistry class this year.
An experience of the effects of pH on browning reactions.
We make a variant of traditional soft pretzels, using a rather leaner formula than often used [for us no milk or eggs]. The loss of lactose from the milk and glucose from the egg might have contributed to our failure to get the same level of color development we saw last year when we used a full rich formula with egg and milk.
Still it is a great way to experience the effect of pH shift on the color and aroma generated by primarily Maillard browning, allthough at pH 14 in the 4% NaOH, other reactions are very likely.
A poolish is a 50:50 mixture of flour and water BY WEIGHT with about 0.1% of the flour weight as dried [instant] yeast [NO SALT] that is allowed to ferment around 16 hours before being added to the final dough.
Posted Jan 4 2010 by kscereallab on youtube. This is just one of a group of videos showing the gelatinization of the starch granules of a number of plant species. From the channel name I am guessing with some certainty that this is the cereal lab at Kansas State U, my wife’s alma mater.
I have been looking for ways for the whole class to see this (starch gelatinization) at one time. And because I don’t have the technology available to film what I am seeing in a microscope, this is really a great help. It appears as though the filming was done using a microscope fitted with a hot stage. Thanks KSU !
I guess I would have been exceptionally pleased if they had been able to somehow log the temperature rise as they filmed the granule behaviour.
Looks like a great application for mobile-phone-based microscopy as reported here in July last year.
See more at http://www.youtube.com/user/kscereallab
The website gives a taste of what these folks at Wageningen have been doing in creating a virtual learning space for food chemistry teaching.
Their website gives an overview of the digital learning material that they have designed and developed. The work was done by the Laboratory of Food Chemistry of Wageningen University and is targeted at bachelors and masters students.
There are only a couple of working examples, most else are screen shots of other exercises.
If you click on the “activating exercises” tab on the left menu you can experience the material on proteins and phenolic compounds. I can just see a great opportunity for learning some of the basis material, leaving class and lab time open for better things, like product development exercises and hands-on experience of some aspects of food chemistry that in my view need to be seen and handled for a true understanding [non-Newtonian flow behaviors for example].
It seems the group Julia Diederen; Harry Gruppen; Alphons Voragen; Rob Hartog; Martin Mulder; and Harm Biemans, have been working on this since at least 2002. You can see some other details here Design Guidelines for Digital Learning Material for Food Chemistry Education and see some of the progression from 2002 through 2006 at least.
I just love the idea and much of its application, I can’t wait to get a chance to test drive the decision tree for functional ingredients.
They have bibliography of their formal publications in the area as well, also accessed via the left menu.
There is a movie version of the pre-lab and a lab assignment which is illustrative.
Starting a class today – Food Polymer Science for graduate students.
Getting students engaged is a challenge – even at this level (MS & PhD candidates) – some of them are only doing the course for required credits. So what can we do?
Mano Singham in Liberal Education** rails against the traditional “rule-infested, punitive, controlling syllabus that is handed out to students on the first day of class“, claiming that what is missing is any mention of learning and any indication of the passion of the instructor for the subject matter [we hope the instructor has some passion]. Our formal syllabi here at Oregon State U do list anticipated learning outcomes, but what is missing is the first person-narrative of the instructors view of the subject in the context of food production, consumption, and we hope, the enjoyment of our food.
The Center for Teaching and Learning here at OSU has a summer workshop on a “living course” – a guide to creating a partially web 2.0 based class delivery mechanism. A key part of the development of a living course/syllabus was to create a first person course narrative as a welcome to students and as a way of bringing the subject to life from the start.
I have linked to the current course narratives for both the graduate food polymers course as well as my science of deliciousness course for any of you food science instructors out there who are interested. Comments are welcome.
FOOD POLYMERS narrative
FOOD CHEMISTRY – DELICIOUSNESS narrative
**Via TEACHING TIPS from the University of Hawaii’s Honolulu Community College.
Rye bread baked from a formula in Michel Suas’ “Advanced Bread and Pastry – A Professional Approach” from the San Francisco Baking Institute.