Teachers-turned-students tackle food science homework
Thursday, June 7th, 2007
Top: Kaarie Ohnmacht, Hutchison, and Cherry Coen, Ottawa, test pH factors.
Bottom: Brandi McClure, Tescott, reviews experiment results.
Teachers, in white lab coats and sneakers, huddle over test tubes and colored strips of paper in Justin 157.
They started the morning with a four-hour lecture on chemistry fundamentals and this afternoon they tested solvent properties of water, pH of common foods and the effects of surface area on cooking rate.
Tonight they will curl up with “Food Science: The Biochemistry of Food and Nutrition,” reading about lipids and proteins for the next day’s 8-hour-long class.
The 14 high school and community college teachers, from Kansas and Missouri, are on the K-State campus attending Food Science Institute XII offered by the College of Human Ecology and the College of Education. The textbook’s co-author, Kay Mehas from Eugene, Ore., started the week-long session with information on writing lab reports, assessment and TACTIC for Thinking (concept development, attention control and analogies).
On Friday, instructor Kelly Thompson, a graduate student in sensory analysis in the Department of Human Nutrition, will hand over a take-home final and they will all head to Call Hall to celebrate over ice cream.
Their toughest test will come this fall when they integrate food science into their family and consumer science classes.
Textbook author Kay Mehas traveled from Oregon to talk with the class.
This entry was posted on Thursday, June 7th, 2007 and is filed under Dean's Blog.