Innovative Laboratory Exercises
Using Food Science Demonstrations to Engage Students of All Ages in Science, Technology, Engineering, and Mathematics (STEM)
Version of Record online: 6 APR 2012
© 2012 Institute of Food Technologists®
Journal of Food Science Education
Volume 11, Issue 2, pages 16–22, April 2012
How to Cite
Schmidt, S. J., Bohn, D. M., Rasmussen, A. J. and Sutherland, E. A. (2012), Using Food Science Demonstrations to Engage Students of All Ages in Science, Technology, Engineering, and Mathematics (STEM). Journal of Food Science Education, 11: 16–22. doi: 10.1111/j.1541-4329.2011.00138.x
- Issue online: 6 APR 2012
- Version of Record online: 6 APR 2012
- MS 20110970 Submitted 8/8/2011, Accepted 11/8/2011.
Handout 1: Liquid nitrogen ice cream: A matter of changing phases
Handout 2: Seeing our senses work together
Handout 3: Whipping up the cream
Handout 4: Milk versus dark: What is the difference?
Handout 5: Counting calories by burning them
Handout 6: Culinary Spherification: The wonders of cross-linking
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|JFS3_138_sm_Handout2.doc||120K||Supporting info item|
|JFS3_138_sm_Handout3.doc||78K||Supporting info item|
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|JFS3_138_sm_Handout5.doc||205K||Supporting info item|
|JFS3_138_sm_Handout6.doc||1059K||Supporting info item|
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