Students from “Bonding with Food,” an advanced chemistry course, will present a Food Chemistry Information Campaign that is aimed at educating the greater HWS community about relevant food issues. The event will begin at 7 p.m. on Tuesday, April 24, in the Geneva Room of the Warren Hunting Smith Library.
“In a society where ‘chemistry’ is often considered a four-letter word, it’s particularly important for us to make-and back up-the claim that science can be helpful,” explains Associate Professor Chemistry Justin Miller, noting that, through this initiative, his students act as ambassadors of science. “While it’s disingenuous for a scientist to pretend that science has no negative impact on society, it’s equally absurd to suggest that science is evil. To paraphrase Spiderman, ‘With great knowledge comes great responsibility.’ It’s our job to ensure that we provide that connection between the scientific world and our community.”
Brought to you by the producers of the March Edible Science Fair, the seminar will address several topics, including organic and conventional food, pesticides in food, and the use of artificial sweeteners and high-fructose corn syrup.
“We want to encourage the community to engage in a discussion about food,” explains Miller. “In the end, it’s about education. The idea here is engagement and empowerment. People should be able to-and hopefully want to-make choices about food based on knowledge. If we’re successful, then our audience members will leave knowing something more about their food, and will also find it possible to continue to find unbiased knowledge- verifiable facts.”
The “Bonding with Food” course is funded through a Center for Teaching and Learning grant.
Free and open to the public, the event is aimed at being comprehensible to a middle-school aged level or higher.
For more information about kitchen chemistry, check out the class’s blog: http://bondingwithfood.wordpress.com/.