Students in general, organic, and biochemistry (GOB) courses are often allied health students who many times do not see the connections between the chemistry concepts of GOB and their lives. Students in senior research are chemistry majors who often have difficulty explaining the relevance of their work and teaching the foundational concepts of chemistry to non-majors. To address these issues, a new line of senior research that investigates using food chemistry to teach concepts central to GOB has begun at Marian University. The two initial projects, a tea and food tasting lab and the �Where's the nutrient?� lab, will be discussed. This line of research and both labs were inspired by the 2010 cCWCS Food Chemistry workshop.

Food chemistry in the GOB lab: Senior research projects to develop more relevant labs

245th National Meeting (2013)

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