Recommended Citation
Calvert, Ryan D.; Andolino, Chaylen J.; and Running, Cordelia, "Food Chemistry: Experiments for Labs and Kitchens" (2020). Department of Nutrition Science Open Educational Resources. Paper 1.
https://docs.lib.purdue.edu/fnoer/1
Date of this Version
2020
Abstract
A manual of kitchen experiments designed to demonstrate the chemical properties of foods and flavors, experienced through the human senses.
We share this lab manual with you free of charge in light of the worldwide concerns of the novel coronavirus of 2019, and the COVID-19 disease outbreaks around the world in 2020. Please be warned, this manual is not “complete.” There will be typos. There will be errors. Some labs may not work perfectly. But, we hope you may find it useful—especially if your school was closed or you were quarantined/isolated for the sake of slowing the spread of this global virus.
The only thing we ask in return is that you send us a message if you are able to use our experiments. This helps us demonstrate that our work had an effect, which is a key component of an academic career. Dr. Running’s email is: crunning@purdue.edu. She can also provide instructors with data for analysis, and with the solution keys.
Many thanks to Ms. Patsy Mellott, whose sponsorship of the Purdue College of Health and Human Sciences Patsy Mellott Teaching Innovation Award made the development of these labs possible.