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 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!
Zebrafish's near 360 degree UV-vision knocks stripes off Google Street View
22.06.2018 | University of Sussex
New cellular pathway helps explain how inflammation leads to artery disease
22.06.2018 | Cedars-Sinai Medical Center
In a recent publication in the renowned journal Optica, scientists of Leibniz-Institute of Photonic Technology (Leibniz IPHT) in Jena showed that they can accurately control the optical properties of liquid-core fiber lasers and therefore their spectral band width by temperature and pressure tuning.
Already last year, the researchers provided experimental proof of a new dynamic of hybrid solitons– temporally and spectrally stationary light waves resulting...
Scientists from the University of Freiburg and the University of Basel identified a master regulator for bone regeneration. Prasad Shastri, Professor of...
Moving into its fourth decade, AchemAsia is setting out for new horizons: The International Expo and Innovation Forum for Sustainable Chemical Production will take place from 21-23 May 2019 in Shanghai, China. With an updated event profile, the eleventh edition focusses on topics that are especially relevant for the Chinese process industry, putting a strong emphasis on sustainability and innovation.
Founded in 1989 as a spin-off of ACHEMA to cater to the needs of China’s then developing industry, AchemAsia has since grown into a platform where the latest...
The BMBF-funded OWICELLS project was successfully completed with a final presentation at the BMW plant in Munich. The presentation demonstrated a Li-Fi communication with a mobile robot, while the robot carried out usual production processes (welding, moving and testing parts) in a 5x5m² production cell. The robust, optical wireless transmission is based on spatial diversity; in other words, data is sent and received simultaneously by several LEDs and several photodiodes. The system can transmit data at more than 100 Mbit/s and five milliseconds latency.
Modern production technologies in the automobile industry must become more flexible in order to fulfil individual customer requirements.
An international team of scientists has discovered a new way to transfer image information through multimodal fibers with almost no distortion - even if the fiber is bent. The results of the study, to which scientist from the Leibniz-Institute of Photonic Technology Jena (Leibniz IPHT) contributed, were published on 6thJune in the highly-cited journal Physical Review Letters.
Endoscopes allow doctors to see into a patient’s body like through a keyhole. Typically, the images are transmitted via a bundle of several hundreds of optical...
13.06.2018 | Event News
08.06.2018 | Event News
05.06.2018 | Event News
22.06.2018 | Materials Sciences
22.06.2018 | Earth Sciences
22.06.2018 | Life Sciences