Showcasing how chemistry is a fundamental part of our everyday kitchens, students taking Associate Professor and Chair of Chemistry Justin Miller’s CHEM 304, “Bonding with Food,” demonstrated scientific principles using food during the 2015 Edible Science Fair at Hobart and William Smith.
The interactive event, which included various entertaining food “stations,” was held from 6 to 9 p.m. on Tuesday, March 31 in the Vandervort Room of the Scandling Campus Center. The event was free and open to the public, welcoming families with children of all ages.
Using food as a launching point, the Edible Science Fair each year informs us how chemistry and our daily lives are intertwined. HWS students become teachers as they use the universal topic of “food” to share what they have learned about chemistry.
The annual event gives people the opportunity to learn about the chemical principles that occur in their day-to-day activities. A sampling of the principles featured at this year’s fair included: coagulation, emulsions, enzymes and fermentation.
The course, “Bonding with Food,” is funded by the Chemistry Department. The Center for Teaching and Learning (CTL) provided initial funding to help launch the class in 2010.
In addition to the Edible Science Fair, Miller also co-created the noted C4 “Communicating Chemistry” national food chemistry competition, which this year has the theme “Colonial Cuisine,” and will take place in Boston this coming August. Last year’s C4 competition (California Cuisine) was featured in the September 2014 issue of Chemical & Engineering News, one of the most prominent chemistry trade magazine in the nation.
Miller joined the Chemistry Department at Hobart and William Smith in 2004 and also teaches introduction to chemistry, and various levels of organic chemistry. He earned his A.B. from Princeton University, his Ph.D. from Massachusetts Institute of Technology and his postdoctoral from Memorial Sloan-Kettering Cancer Center.