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Interrupted Case Studies: Engaging Students by Connecting Food Chemistry to Real World Issues
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DOI：10.1021/acs.jchemed.6c00313.png)
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Abstract
En 中文
The preparation of many foods often involves high temperatures and extended cooking times, which, particularly in the presence of reducing sugars and amino acids, can promote the formation of acrylamide, a potentially carcinogenic compound produced during the Maillard reaction. In educational settings, this reaction is commonly addressed in laboratory courses through food preparation activities that are used to introduce its underlying chemical principles. This study investigated how students engaged with key concepts related to the Maillard reaction and strategies for reducing acrylamide in food through the interrupted case study method. A Descending Hierarchical Classification analysis of 53 students’ texts using IRAMUTEQ revealed students’ engagement with terminology and discussions concerning acrylamide formation and mitigation in foods such as French fries, toasted bread, and roasted coffee. These findings support the use of case-based learning as a pedagogical approach to connect food chemistry with socioscientific issues and support informed decision-making about dietary practices.
Keywords:
Amides
Carbohydrates
Food
Maillard reaction
Students
First-Year Undergraduate
Writing
Problem Solving
Food Chemistry
Journal
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