Interdisciplinary projects applied to chemistry lessons : example of chemistry linked to food science

Moreau, Lydie (School of Engineering, HES-SO Valais-Wallis, HEI, HES-SO // University of Applied Sciences Western Switzerland) ; Breguet Mercier, Valérie (School of Engineering and Architecture (HEIA-FR), HES-SO // University of Applied Sciences Western Switzerland)

An interdisciplinary project regarding the effect of ascorbic acid on bread dough’s physico-chemical properties was proposed to bachelor students in chemistry and food sciences. Such an approach was proposed to develop both scientific and soft skills, in order to prepare students for their future working environment. Together, students deepened their knowledge regarding food science and chemistry. They were then able to plan and design experiments demonstrating the impact of gluten network formation and ascorbic acid influence onto bread dough and finished product characteristics. This way of teaching was very appreciated by students, nevertheless it highlighted the fact that the professors’ investment was considerably high, and that good organization, alignment and preparation prior to the start of this project is key.


Keywords:
Article Type:
scientifique
Faculty:
Ingénierie et Architecture
School:
HEIA-FR
HEI-VS
Institute:
ChemTech - Institut des technologies chimiques
Institut Technologies du vivant
Date:
2020-03
Pagination:
3 p.
Published in:
CHIMIA International Journal for Chemistry
Numeration (vol. no.):
2020, vol. 74, pp. 196-198
DOI:
ISSN:
0009-4293
Appears in Collection:



 Record created 2020-04-14, last modified 2020-10-27

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