7 – 1.25.25 – Chemistry of Food and Cooking II with USAFA Chem Dept

1.25.25 Flyer – Chemistry of Food and Cooking II*

Title: The Chemistry of Food and Cooking II*

Day, Date, Time: Saturday, January 25, 2025 Workshop from 9:00 am – 2:00 pm

NOTE: Participants arrive USAFA no later than 8:15 am, meeting on the south steps of the Cadet Field House. Group is then escorted to Chemistry Conference Room (2N189)

Contact Hours: 5

Food:       Bring a sack lunch. Snacks and drinks provided.

Location: USAFA Chemistry Department – Meet at Cadet Field House 2169 Field House Dr, Air Force Academy, CO 80840

Presenters:

  • Dr. Abby Jennings, Associate Professor of Chemistry, USAFA Chemistry Department
  • Dr. Ron Furstenau, Retired Professor of Chemistry, USAFA Chemistry Department
  • Dr. Andrea Kelley, Assistant Professor of Chemistry, USAFA
  • Stacey Lazzelle, Chemistry STEM Outreach Coordinator , USAFA Chemistry Department

Description: Join us to take a closer look at the chemistry of food. Participants will learn about the chemical reactions behind cooking as well as the taste of a variety of foods. You’ll even get the chance to put your cooking (and tasting) skills into action. Like most of the Science HUB activities at the USAF Academy, we’ll make sure that we have something for everyone, with emphasis on middle and high School teachers. We will provide activities that (1) expand participants’ knowledge base; (2) provide

The opportunity to do experiments that can be used in their classrooms, either as a demonstration or student lab; and (3) provide the opportunity to do experiments in a research-style environment  using advanced equipment.

* You do NOT have to have attended last years program – Chemistry of Food and Cook I to benefit from this workshop. This will be all new material that will complement last year’s program, but will not duplicate it.

Agenda:

  • 0815 Meet participants on the south steps of the Cadet Field House; escort to Chemistry Conference Room (2N189)
  • 0815-0900 Travel to Chemistry Conference Room, Refreshments
  • 0900-0915 Introductions, admin items in Chemistry Conference Room
  • 0915-1000 Presentation: “More Cooking Hints!” Dr. Andrea Kelley
  • 1000-1015 Break, Chemistry Conference Room (2N189)
  • 1015-1100 Laboratory Experiments #1
    • Group A: Applying Math to Cooking: Why Measuring the Mass of Solid Ingredients is Better than Measuring Volume (Dr Furstenau)
    • Group B: Identifying Counterfeit Olive Oil by Infrared Spectroscopy (Dr Jennings, Dr Kelley)
    • Group C: How Much Fat is in Potato Chips? (Stacey Lazzelle)
  • 1100-1145 Laboratory Experiments #2
    • Group A: Identifying Counterfeit Olive Oil by Infrared Spectroscopy (Dr Jennings, Dr Kelley)
    • Group B: How Much Fat is in Potato Chips? (Stacey Lazzelle)
    • Group C: Applying Math to Cooking: Why Measuring the Mass of Solid Ingredients is Better than Measuring Volume (Dr Furstenau)
  • 1145-1245 Working Lunch with Presentation: “Nutritional Biochemistry” Dr Barry Hicks
  • 1245-1330 Laboratory Experiments #3
    • Group A: How Much Fat is in Potato Chips? (Stacey Lazzelle)
    • Group B: Applying Math to Cooking: Why Measuring the Mass of Solid Ingredients is Better than Measuring Volume (Dr Furstenau)
    • Group C: Identifying Counterfeit Olive Oil by Infrared Spectroscopy (Dr Jennings, Dr Kelley)
  • 1330-1400 Final wrap-up of the day’s events (2N189)
  • 1400 Depart chemistry area for Cadet Field House

More Details on the “Chemistry of Food and Cooking II” Activities

  • Presentation #1 (kickoff):  “More Cooking Hints!” by Dr Andrea Kelley; a continuation of “Cooking Hints” presented at the 2024 PALS workshop.
  • Presentation #2 (lunch):  “Nutritional Biochemistry” by Dr Barry Hicks.  Barry has presented at our  PALS workshops several times before.  He will cover a wide range of topics, including dietary supplements and metabolism. 
  • Laboratory #1:  Applying Math to Cooking:  Why Measuring the Mass of Solids is Better than Measuring Volume for Cooking.  This will apply the mathematical concepts of mean, standard deviation, and percent relative standard deviation to kitchen measurements.  The results are eye- opening! This lab will also include looking at the mass loss involved with drying fruits. This lab is particularly applicable to high school teachers and students.
  • Laboratory #2:  Identifying Counterfeit Olive Oil by Infrared Spectroscopy.  Infrared spectroscopy is used by the Italian government to identify cooking oils sold as Extra Virgin Olive Oil that have been diluted with much cheaper vegetable oils.  Teachers will use the forensic technique used to catch the cheaters! This is our “advanced techniques” lab for this workshop, but is one that everyone will feel comfortable doing.
  • Laboratory #3:  How Much Fat is in Potato Chips?  Chocolate  Chips?  This lab will use several qualitative and quantitative techniques to measure the fat content of yummy foods, such as potato and chocolate chips. This lab is applicable to high school and middle school teachers and students.