Organizer: Keith Symcox (University of Tulsa, USA
Presider: Keith Symcox (University of Tulsa, USA)
This symposium will focus on innovative uses of food and food chemistry to spur student interest and the ability to think about problems in a cross-disciplinary fashion. Ideas concerning topics of interest to both majors and non-majors are encouraged.
Introduction 2:00pm-2:05pm
P516: Beer chemistry
Roger Barth 2:05pm – 2:25pm – Wartik 111
P517: Chemistry of cuisine: Exploring food chemistry by cooking meals with honors students
Sunil Malapati 2:25pm – 2:45pm – Wartik 111
P518: Metals ions in nutrition
Manisha Nigam 2:45pm – 3:05pm – Wartik 111
P519: Unwrapping the mysteries and controversies of food
Marta Gmurczyk 3:05pm – 3:25pm – Wartik 111
Break 3:25pm-3:40pm
P520: Quantitative use of red cabbage to measure pH through spectrophotometry: A laboratory experience for general chemistry students
Mark Cannon 3:40pm – 4:00pm – Wartik 111
P521: Better eating through chemistry: Using chemistry to explore and improve local cuisine
Kimberlee Daus 4:00pm – 4:20pm – Wartik 111
Panel Discussion 4:20pm-4:40pm
