Understanding fundamental food chemistry methods of analysis was critical to my entry and future success in food science.  With a background in molecular biology and research experience in analytical instrumentation applications of the pharmaceutical industry, I initially walked into my degree in food science narrow-sighted with respect to how I would and should answer the question of analysis in a food system.  While seated in the chair as a student in food chemistry and food analysis courses, I quickly learned that methods I was once trained to rely on are not food industry standard accepted methods because they are cost prohibitive or simply do not provide relevant information to the food processor.  Methods like Kjeldahl, Mojonnier, and muffle furnace ashing were new concepts to me, however, they are corner-stone methods developed and used for decades in food systems because they provide chemical information essential to processing and nutrition.  Moreover, many targeted analytical methods involving instrumentation that I was familiar with could be used in food systems.  I needed to recognize the specific challenges that a food matrix can present and the required steps during sample preparation or analysis that combat those obstacles.  Stepping into an instruction role, specifically a teaching assistant, makes one consider what information can be added outside of the lecture to create unique and powerful laboratory experience for the students.  Understanding that the curriculum already exists to focus and emphasize core food compositional analysis, what additional experiences could benefit the students such as hands-on instrumentation and personalized learning experiences.  Additional challenges must be addressed to maximize student learning experiences and objective outcomes of the course.  Examples include class size, available facilities, and ranging student learning levels.

Learning industry standard methods of food analysis as a student, and learning to emphasize critical material for making confident, knowledgeable, industry-bound food science graduates as a teaching assistant

2019 Fall National Meeting

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.