Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

What did the scientist say to the sommelier? 'Show me the proof!'

23.04.2012
In special course, students are asked to do what would be unthinkable in a traditional science course: eat the results of their experiments

What does lemon pan sauce chicken have to do with biochemistry and molecular biology? If you ask the students in Joseph Provost's class at Minnesota State University Moorhead, they'll tell you that successful execution of the dish requires the Maillard reaction, a chemical process that's responsible for the flavors and colors in a variety of food, including toast and maple syrup.

In Provost's class, students are asked to do what would be unthinkable in a traditional science course: eat the results of their experiments.

"There are a few universities that teach this class, but I wanted to use the theme to bring science to a wider audience," Provost explains. "There is a ton of interesting biochemistry, chemistry, biology and physics involved with cooking, and all of it can be brought to this topic." Each section of his course is about food -- and explained with all of the interesting science involved. Provost says, "That is different than many courses, where the application is at the end of the chapter."

On Sunday, April 22, Provost will share with other educator-scientists his recipe for making science accessible to liberal arts students with the hope that they, too, will cook up innovative teaching techniques. His presentation will be part of the American Society for Biochemistry and Molecular Biology annual meeting, held in conjunction with the Experimental Biology conference in San Diego.

Begun in the fall of 2010, Provost's Science of Cooking class draws about 150 students each semester and requires 12 hours of lab experience, which can be acquired in either the lecture hall or in students' homes. Together with a team of faculty, he hopes to create a textbook that can be used for non-science majors throughout the United States.

One (in-class) experiment covers freezing point depression through ice-cream making. "Students work in groups using various salt solutions to measure freezing point depressions, create secondary plots to determine trends and analyze the impact of salt and sucrose on making ice cream," Provost says. Later the students use a scientific approach to how biological molecules impact the taste of ice cream. He also uses convection, microwave and induction cooking teach the physics behind heat transfer.

Dishes such as cheese soufflé are used to examine protein denaturation and gas laws. Meanwhile, marinating shrimp is used as a launching point for discussions of acid denaturation of meats and how free amino acids affect taste.

"There are a lot of ways to get people interested in science. I think this a great way to show how biochemistry can daily impact their life," Provost says. "It also makes them a much better cook!"

About the American Society for Biochemistry and Molecular Biology
The ASBMB is a nonprofit scientific and educational organization with more than 12,000 members worldwide. Most members teach and conduct research at colleges and universities. Others conduct research in various government laboratories, at nonprofit research institutions and in industry. The society's student members attend undergraduate or graduate institutions. For more information about ASBMB, visit www.asbmb.org.

About Experimental Biology 2012

Experimental Biology is an annual gathering of six scientific societies that this year is expected to draw 14,000-plus independent scientists and exhibitors. The American Association of Anatomists (AAA) is a co-sponsor of the meeting, along with the American Physiological Society (APS), American Society for Biochemistry and Molecular Biology (ASBMB), American Society for Investigative Pathology (ASIP), American Society for Nutrition (ASN) and the American Society for Pharmacology and Experimental Therapeutics (ASPET).

More information about EB2012 for the media can be found on the press page: http://experimentalbiology.org/EB/pages/Press-Registration.aspx.

Angela Hopp | EurekAlert!
Further information:
http://www.asbmb.org

More articles from Life Sciences:

nachricht New risk factors for anxiety disorders
24.02.2017 | Julius-Maximilians-Universität Würzburg

nachricht Stingless bees have their nests protected by soldiers
24.02.2017 | Johannes Gutenberg-Universität Mainz

All articles from Life Sciences >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Breakthrough with a chain of gold atoms

In the field of nanoscience, an international team of physicists with participants from Konstanz has achieved a breakthrough in understanding heat transport

In the field of nanoscience, an international team of physicists with participants from Konstanz has achieved a breakthrough in understanding heat transport

Im Focus: DNA repair: a new letter in the cell alphabet

Results reveal how discoveries may be hidden in scientific “blind spots”

Cells need to repair damaged DNA in our genes to prevent the development of cancer and other diseases. Our cells therefore activate and send “repair-proteins”...

Im Focus: Dresdner scientists print tomorrow’s world

The Fraunhofer IWS Dresden and Technische Universität Dresden inaugurated their jointly operated Center for Additive Manufacturing Dresden (AMCD) with a festive ceremony on February 7, 2017. Scientists from various disciplines perform research on materials, additive manufacturing processes and innovative technologies, which build up components in a layer by layer process. This technology opens up new horizons for component design and combinations of functions. For example during fabrication, electrical conductors and sensors are already able to be additively manufactured into components. They provide information about stress conditions of a product during operation.

The 3D-printing technology, or additive manufacturing as it is often called, has long made the step out of scientific research laboratories into industrial...

Im Focus: Mimicking nature's cellular architectures via 3-D printing

Research offers new level of control over the structure of 3-D printed materials

Nature does amazing things with limited design materials. Grass, for example, can support its own weight, resist strong wind loads, and recover after being...

Im Focus: Three Magnetic States for Each Hole

Nanometer-scale magnetic perforated grids could create new possibilities for computing. Together with international colleagues, scientists from the Helmholtz Zentrum Dresden-Rossendorf (HZDR) have shown how a cobalt grid can be reliably programmed at room temperature. In addition they discovered that for every hole ("antidot") three magnetic states can be configured. The results have been published in the journal "Scientific Reports".

Physicist Dr. Rantej Bali from the HZDR, together with scientists from Singapore and Australia, designed a special grid structure in a thin layer of cobalt in...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

Booth and panel discussion – The Lindau Nobel Laureate Meetings at the AAAS 2017 Annual Meeting

13.02.2017 | Event News

Complex Loading versus Hidden Reserves

10.02.2017 | Event News

International Conference on Crystal Growth in Freiburg

09.02.2017 | Event News

 
Latest News

Stingless bees have their nests protected by soldiers

24.02.2017 | Life Sciences

New risk factors for anxiety disorders

24.02.2017 | Life Sciences

MWC 2017: 5G Capital Berlin

24.02.2017 | Trade Fair News

VideoLinks
B2B-VideoLinks
More VideoLinks >>>