The Science of Cooking: Educational Insights from Eggs

• Mengyao Li ^[1] ; Lili Yao ^[1] ; Xinyue Wu ^[1] ; Fang Xu ^[1] ; Feng Wang ^[1]
  1. [1] Hefei University of Technology

     Hefei University of Technology

     China

     
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 102, Nº 8, 2025, págs. 3244-3255
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • This article explores the educational value of the “Science and Cooking” course, which integrates chemistry into both theoretical instruction and hands-on student experiments. Using eggs as a central example, the course examines fundamental chemical principles, including protein denaturation, emulsification, thermal coagulation, foaming, and the Maillard reaction. Theoretical lessons give students a molecular-level understanding of reaction mechanisms, while structured laboratory experiments allow them to apply these concepts in real-world cooking scenarios. By combining lecture-based learning with guided experimentation, the course enhances students’ understanding of chemistry and its applications in cooking science. Ultimately, this approach demonstrates how a chemistry-centered curriculum, reinforced through both theory and practice, makes chemical education more accessible and interdisciplinary.