“MasterChemist”: A Novel Strategy for Reviewing Stoichiometry and Introducing Molecular Gastronomy to Chemistry Students
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Otros documentos de la autoría: Serna-Gallén, Pablo; Fortuño-Morte, Maria; Beltrán Mir, Héctor; Cordoncillo, Eloisa
Metadatos
Mostrar el registro completo del ítemcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/7053
comunitat-uji-handle3:10234/8639
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INVESTIGACIONMetadatos
Título
“MasterChemist”: A Novel Strategy for Reviewing Stoichiometry and Introducing Molecular Gastronomy to Chemistry StudentsFecha de publicación
2022-09-06Editor
American Chemical Society and Division of Chemical Education, Inc.Cita bibliográfica
Serna-Gallén, P., Fortuño-Morte, M., Beltrán-Mir, H., & Cordoncillo, E. (2022). “MasterChemist”: A Novel Strategy for Reviewing Stoichiometry and Introducing Molecular Gastronomy to Chemistry Students. Journal of Chemical Education, 99(10), 3443-3451Tipo de documento
info:eu-repo/semantics/articleVersión
info:eu-repo/semantics/publishedVersionPalabras clave / Materias
Resumen
This article presents and discusses the results of an
educational innovation that seeks to introduce the world of
molecular gastronomy in chemistry lessons as a means to review
stoichiometry and offer an alternative ... [+]
This article presents and discusses the results of an
educational innovation that seeks to introduce the world of
molecular gastronomy in chemistry lessons as a means to review
stoichiometry and offer an alternative way to learn. In the literature
to date, there is no evidence of haute cuisine having been employed
to contextualize stoichiometry problem statements with its everyday
applications. The proposed novel strategy, called “MasterChemist”,
involved the participation of Spanish first-year university students
taking the subject General Chemistry in the Bachelor’s Degree in
Chemical Engineering. A Game-Based Learning (GBL) approach
was used to solve the exercises and make the activity more appealing
and interesting by adding fun to the learning process. The problems
were contextualized in the use of siphons, isomalt sugar, and the
spherification technique. Furthermore, dividing students into groups also boosted their cooperative skills. The students’ answers to a
final survey revealed that the general opinion regarding the activity was highly positive. The undergraduates reviewed some
stoichiometry concepts which we had previously observed that they had problems understanding. In addition, the attractive theme of
haute cuisine made the activity dynamic and enjoyable both for students and for the teacher. [-]
Publicado en
Journal of Chemical Education, Vol. 99, Issue 10 (October 2022)Entidad financiadora
Universitat Jaume I
Código del proyecto o subvención
18G002-519
Derechos de acceso
© 2022 The Authors. Published by American Chemical Society and Division of Chemical Education, Inc.
info:eu-repo/semantics/openAccess
info:eu-repo/semantics/openAccess
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