Abstract 2034 Exploring Kitchen Science in the Classroom: An Engaging and Integrated Approach to Biochemistry Education for All Students

The use of kitchen chemistry to drive interest in science is a successful pedagogical approach to effectively integrating the science of food and cooking to teach non-science and upper-division biochemistry and chemistry majors. Two distinctive models are presented: one catered to liberal studies core for non-science majors and another model tailored for advanced biochemistry majors. Both models adopt a hands-on, experiential learning approach where food and cooking are the subjects and science concepts are interwoven throughout the subject material rather than teaching the science and providing examples of how the science is applied. This allows the instructor to bring an interdisciplinary approach to the course, incorporating chemistry, biology and physics. Through immersive kitchen labs, students not only grasp fundamental biochemistry concepts but also actively engage in mimicking fun kitchen scenarios. This dynamic teaching methodology enhances comprehension and sparks curiosity by relating theoretical knowledge to practical applications. In the liberal studies core class, the science of food and cooking is employed as a bridge to captivate non-science majors. The course has been taught in large and small class formats. By intertwining everyday experiences with scientific principles, students gain a profound understanding of science without the intimidation of traditional approaches. This interdisciplinary strategy fosters a broader appreciation for the subject, making it accessible and relatable to diverse students. We will highlight the concepts taught and share a unique final examination mirroring Food Network's "Chopped". The second model shared includes two upper-division biochemistry majors. The first course, "Biochemistry of Cooking," included an experiential laboratory where students formed a kitchen and explored literature and concepts using sous chefs and line cooks. A second, non-laboratory course, "Biochemistry, Physiology, and Neuroscience of Beer, Wine, and Alcohol," was taught abroad in Rome, Italy. The curriculum of both courses combines theoretical lectures with practical applications, providing a comprehensive understanding of the biochemistry involved. Overall, we highlight the efficacy of employing the science of food and cooking as a pedagogical tool to teach biochemistry concepts. Integrating hands-on labs and real-world applications creates an engaging learning environment that transcends disciplinary boundaries, making biochemistry accessible and intriguing for both non-science and upper-division biochemistry and chemistry majors.