"Chemistry of Food" Fair
The Chemistry of Food Fair project was based around organic chemistry and molecular gastronomy (food science). Before starting the project we learned about the basics of organic chemistry; things like alkenes, alkanes, alkynes, and functional groups. We also learned how draw molecules using bond-line structure. After we skimming the surface of molecular gastronomy and watching the documentary El Bulli, we dove into the project.
Each student researched and created an exhibit proposal, 18 of which were selected to become an exhibit at the Food Fair. Modern industrial cooking chemicals, traditional cooking chemicals, heat transfer, the five tastes, leavening agents, olfactory (smell) and gustatory (taste) were among the main topics. I chose to write my proposal, shown below, on acids and bases, a subject that falls under traditional cooking chemicals. It was chosen to be a part of the Chemistry of Food Fair.
Each student researched and created an exhibit proposal, 18 of which were selected to become an exhibit at the Food Fair. Modern industrial cooking chemicals, traditional cooking chemicals, heat transfer, the five tastes, leavening agents, olfactory (smell) and gustatory (taste) were among the main topics. I chose to write my proposal, shown below, on acids and bases, a subject that falls under traditional cooking chemicals. It was chosen to be a part of the Chemistry of Food Fair.
I think that I worked fairly well with my group members. They were my friends, so the fact that I already understood them and knew that I could trust them was a nice advantage. It also made work time more enjoyable; rather than wanting to take a break to be around my friends, I was already with them. Although at the time it didn't seem to matter, looking back the work wasn't necessarily evenly distributed. Instead of dividing up the work like usual, we all just volunteered to contribute what we could.
I think that because of that things were done better; we weren't expecting anyone to do something they might not be able to do. Some of us may have done more than others, but we all put in the same amount of effort. For example: I had already done all the needed research in order to put together the exhibit proposal, which was easy to contribute, and made the project that much simpler for my group.
We also communicated well. I knew that they would be able to comprehend me, and I was more understanding if they didn't. I think that we did very well and created an awesome exhibit.
Reflecting on my role in the project, I think that I was very willing to put in the effort to make our exhibit. It was the first time I’d ever been a part of any kind of science fair, so I was excited and wanted to do my best. I also think that I had more motivation to be productive and communicate with my group members because of who they were. I tried my best to support them and be understanding of their schedules, however I still think I could have been better.
During this project I learned quite a bit about how chemistry is relevant in making and preserving food. I learned about acid-base reactions, how acids and bases can be used to actually ‘cook’ foods, and how they can be used to keep foods fresh. I was able to get very comfortable with the information and understand it well as a result of presenting to my peers multiple times at the Chemistry of Food Fair.
Answering questions and explaining things in many different ways to make sure everyone that visited understood was also a good challenge in order to further my own understanding. Having to teach others about acids and bases in cooking made me more interested in learned more myself. I wanted to be able to give more information and understand it even more.
Aside from my own topic, I learned about other examples of how chemistry can be used to make and explain food (molecular gastronomy) from my peers’ presentations. I learned about how liquid nitrogen can be used to make ice cream, how smell has a huge impact on taste, how each area of the world has its own unique taste in food, and how even bacteria can be used to make good food.
During this project I learned that chemistry really is an important part of our lives, and I also made the connection between chemistry and its relevance in the real world. It can be used to make them better or worse. Chemistry can be used to explain the world around us, and manipulate it in order to create things, like food. Chemistry is a very relevant topic and I’m glad I was able to learn so much about it during this project.
I think that because of that things were done better; we weren't expecting anyone to do something they might not be able to do. Some of us may have done more than others, but we all put in the same amount of effort. For example: I had already done all the needed research in order to put together the exhibit proposal, which was easy to contribute, and made the project that much simpler for my group.
We also communicated well. I knew that they would be able to comprehend me, and I was more understanding if they didn't. I think that we did very well and created an awesome exhibit.
Reflecting on my role in the project, I think that I was very willing to put in the effort to make our exhibit. It was the first time I’d ever been a part of any kind of science fair, so I was excited and wanted to do my best. I also think that I had more motivation to be productive and communicate with my group members because of who they were. I tried my best to support them and be understanding of their schedules, however I still think I could have been better.
During this project I learned quite a bit about how chemistry is relevant in making and preserving food. I learned about acid-base reactions, how acids and bases can be used to actually ‘cook’ foods, and how they can be used to keep foods fresh. I was able to get very comfortable with the information and understand it well as a result of presenting to my peers multiple times at the Chemistry of Food Fair.
Answering questions and explaining things in many different ways to make sure everyone that visited understood was also a good challenge in order to further my own understanding. Having to teach others about acids and bases in cooking made me more interested in learned more myself. I wanted to be able to give more information and understand it even more.
Aside from my own topic, I learned about other examples of how chemistry can be used to make and explain food (molecular gastronomy) from my peers’ presentations. I learned about how liquid nitrogen can be used to make ice cream, how smell has a huge impact on taste, how each area of the world has its own unique taste in food, and how even bacteria can be used to make good food.
During this project I learned that chemistry really is an important part of our lives, and I also made the connection between chemistry and its relevance in the real world. It can be used to make them better or worse. Chemistry can be used to explain the world around us, and manipulate it in order to create things, like food. Chemistry is a very relevant topic and I’m glad I was able to learn so much about it during this project.