One of the greatest challenges in teaching chemistry to non-science majors is to keep them interested long enough to enable them to learn some chemistry. Choosing a context to teach chemistry to these students is of the utmost importance. The students who enroll in The Chemistry of Beer and Wine at Benedictine College are highly motivated to learn the material. In addition to learning about the chemistry involved in beer and wine, the course also helps students to make the connection between the science and other disciplines such as the fine arts. This course is open to both science and non-science majors. Science majors may use it to fulfill our fine arts requirement, while non-science majors may use it to fulfill either the natural science or fine arts requirement. This provides a unique mixture of students. Additionally, students must be 21 to take the course, which results a significantly more mature class of students than is typical of liberal arts chemistry courses. A detailed discussion of this course, along with the lessons learned will be provided.

Chemistry of beer and wine: A chemistry course for everyone

239th National Meeting (2010)

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