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ACS symposium series, 1130

The Chemistry of Food: A First-Year Three-Week Seminar Course / Haile, January D. / http://dx.doi.org/10.1021/bk-2013-1130.ch001

Better Eating through Chemistry: Using Chemistry To Explore and Improve Local Cuisine / Daus, K. A. / http://dx.doi.org/10.1021/bk-2013-1130.ch002

Chemistry of Cooking: A Course for Non-Science Majors / Vohs, Jason K. / http://dx.doi.org/10.1021/bk-2013-1130.ch003

The Chemistry of Beer / Barth, Roger / http://dx.doi.org/10.1021/bk-2013-1130.ch004

Using an Interdisciplinary Course About Food To Inspire Both Our Science and Non-Science Students To Face the Challenges of Their Twenty-First Century World / Neal, Tom L. / http://dx.doi.org/10.1021/bk-2013-1130.ch005

Chemistry of Cuisine: Exploring Food Chemistry by Cooking Meals with Honors Students / Malapati, S. / http://dx.doi.org/10.1021/bk-2013-1130.ch006

The Kitchen Chemistry Sessions: Palatable Chemistry through Molecular Gastronomy and Cuisine / Das, Subha R. / http://dx.doi.org/10.1021/bk-2013-1130.ch007

Putting It All Together: A Capstone Course in Culinary Chemistry / Symcox, Keith / http://dx.doi.org/10.1021/bk-2013-1130.ch008

Impact of Metal Ions in Nutrition: How a Student Seminar Is Catalyzing Change among Students, Faculty, and Society in a Small Town of Northern India / Kumar, Sangeeta, Department of Chemistry, Tika Ram Girls' Post-Graduate College, Aligarh, India; Gupta, Viniti, Department of Chemistry, Tika Ram Girls' Post-Graduate College, Aligarh, India; Nigam, Manisha, Department of Chemistry, University of Pittsburgh at Johnstown, 450 Schoolhouse Road, Johnstown, Pennsylvania 15904 / http://dx.doi.org/10.1021/bk-2013-1130.ch009

Quantitative Use of Red Cabbage To Measure pH through Spectrophotometry: A Laboratory Experience for General Chemistry Students / Cannon, Mark B.; Ong, Kai Li / http://dx.doi.org/10.1021/bk-2013-1130.ch010

Challenging the Food Pyramid - A Reacting to the Past Simulation Game for Chemistry and Nutrition Courses / Henderson, Susan K., Chemistry Department, Quinnipiac University, Hamden, Connecticut 06518; Henderson, David E., Chemistry Department, Trinity College, Hartford, Connecticut 06106 / http://dx.doi.org/10.1021/bk-2013-1130.ch011

Faculty Development Through a Workshop in Food Chemistry / Pollock, E. C., School of Natural Sciences and Mathematics, The Richard Stockton College of New Jersey, 101 Vera King Farris Drive, Galloway, New Jersey 08205; Symcox, K. D., Department of Chemistry and Biochemistry, University of Tulsa, 800 S. Tucker Drive, Tulsa, Oklahoma 74104; Malapati, S., Department of Chemistry, Clarke University, 1550 Clarke Drive, MS1816, Dubuque, Iowa 52001 / http://dx.doi.org/10.1021/bk-2013-1130.ch012

Editor's Biography / http://dx.doi.org/10.1021/bk-2013-1130.ot001

Chemistry > Study and teaching.

Food > Analysis > Study and teaching.

Food > Composition > Study and teaching.

Local foods > Analysis > Study and teaching.

Cooking > Chemistry > Study and teaching (Higher)

Beer > Chemistry.

Food > Analysis > Study and teaching > Influence.

Molecular gastronomy > Study and teaching (Higher)

Minerals in human nutrition > Study and teaching > India.

Spectrophotometry > Study and teaching (Higher)

Nutrition > Analysis > Study and teaching.

Science teachers > Training of.

Chemistry - education.

Food Analysis.

Education.

Cooking.

Chemical Phenomena.

Beer.

Minerals.

Nutritive Value.

Spectrophotometry.

Nutritional Physiological Phenomena.

Science.

Teacher Training.

American Chemical Society, issuing body.