Interdisciplinary Projects Applied to Chemistry Lessons: Example of Chemistry Linked to Food Science

Chemical Education

Authors

  • Lydie Moreau HES-SO Valais-Wallis (Institut Technologie du Vivant);, Email: Lydie.Moreau@hevs.ch
  • Véronique Breguet Mercier HEIA Fribourg (Institut ChemTech);, Email: Veronique.BreguetMercier@hefr.ch

DOI:

https://doi.org/10.2533/chimia.2020.196

Keywords:

Chemical education, Food science, Interdisciplinarity, Project organisation

Abstract

An interdisciplinary project regarding the effect of ascorbic acid on bread dough's physico-chemical properties was proposed to bachelor students in chemistry and food sciences. Such an approach was proposed to develop both scientific and soft skills, in order to prepare students for their future working environment. Together, students deepened their knowledge regarding food science and chemistry. They were then able to plan and design experiments demonstrating the impact of gluten network formation and ascorbic acid influence onto bread dough and finished product characteristics. This way of teaching was very appreciated by students, nevertheless it highlighted the fact that the professors' investment was considerably high, and that good organization, alignment and preparation prior to the start of this project is key.

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Published

2020-03-25

How to Cite

[1]
L. Moreau, V. B. Mercier, Chimia 2020, 74, 196, DOI: 10.2533/chimia.2020.196.