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. 2023;7(3):139-140.
doi: 10.1038/s41570-023-00473-2. Epub 2023 Feb 16.

The Science of the Modern Kitchen

Stephanie Sebastiampillai  1 , Wayne Wing Him Law  1 , Yong Jia Bu  1 , Andrew P Dicks  1 , Deborah B Zamble  1
Affiliations

The Science of the Modern Kitchen

Stephanie Sebastiampillai et al. Nat Rev Chem. 2023.

Abstract

The kitchen offers chemists an opportunity to cook up chemistry using everyday ingredients. This is the inspiration behind 'The Science of the Modern Kitchen', a chemistry course offered to non-science undergraduates.

Keywords: Communicating chemistry; Education.

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Conflict of interest statement

Competing interestsThe authors declare no competing interests.

Figures

Fig. 1
Fig. 1. Examples of demonstrations performed in CHM209.
Amongst several other demonstrations, the students investigate the pH sensitivity of butterfly pea-infused marshmallows, egg protein denaturation in lemon curd, fermentation in sourdough starter, differences in the taste and smell of pure versus artificial vanilla, and a mayonnaise emulsion battle with various potential emulsifying agents.
See this image and copyright information in PMC

References

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