Introduction to molecular gastronomy and to its applications in science education

Jenni Vartiainen; Maija Aksela; Anu Hopia

doi:10.31129/lumat.v1i2.1109

Introduction to molecular gastronomy and to its applications in science education

Authors

Jenni Vartiainen Unit of Chemistry Teacher Education, Department of Chemistry, University of Helsinki, Finland • jenni.vartiainen@helsinki.fi
Maija Aksela Unit of Chemistry Teacher Education, Department of Chemistry, University of Helsinki, Finland • maija.aksela@helsinki.fi
Anu Hopia Functional Foods Forum, University of Turku, Finland • anu.hopia@gmail.com

DOI:

https://doi.org/10.31129/lumat.v1i2.1109

Keywords:

molecular gastronomy

Abstract

This article looks at the history of molecular gastronomy, how it is defined and used in teaching natural sciences. The article also discusses the cooperative molecular gastronomy education research and development project started in 2011, as well as an affiliated continuing training project for teachers. The project involves developing new research-based and meaningful approaches to teaching sciences, especially chemistry and home economics, in cooperation with teachers.

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Published

2013-05-30

How to Cite

Vartiainen, J., Aksela, M., & Hopia, A. (2013). Introduction to molecular gastronomy and to its applications in science education. LUMAT: International Journal on Math, Science and Technology Education, 1(2), 143–150. https://doi.org/10.31129/lumat.v1i2.1109