Introduction to molecular gastronomy and to its applications in science education

Research output: Contribution to journalArticleScientific

Abstract

This article looks at the history of molecular gastronomy, how it is defined and used in teaching natural sciences. The article also discusses the cooperative research and development project started in 2011, as well as an affiliated molecular gastronomy continuing training project for teachers. The project involves developing new research-based and meaningful approaches to teaching sciences, especially chemistry and home economics, in cooperation with teachers.
Original languageEnglish
JournalLUMAT: International Journal on Math, Science and Technology Education
Volume1
Issue number2
Pages (from-to)143-150
Number of pages8
ISSN2323-7112
Publication statusPublished - 2013
MoE publication typeB1 Journal article

Fields of Science

  • 116 Chemical sciences
  • 516 Educational sciences

Cite this

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title = "Introduction to molecular gastronomy and to its applications in science education",
abstract = "This article looks at the history of molecular gastronomy, how it is defined and used in teaching natural sciences. The article also discusses the cooperative research and development project started in 2011, as well as an affiliated molecular gastronomy continuing training project for teachers. The project involves developing new research-based and meaningful approaches to teaching sciences, especially chemistry and home economics, in cooperation with teachers.",
keywords = "116 Chemical sciences, 516 Educational sciences",
author = "Jenni Vartiainen and Aksela, {Maija Katariina} and Anu Hopia",
year = "2013",
language = "English",
volume = "1",
pages = "143--150",
journal = "LUMAT: Luonnontieteiden, matematiikan ja teknologian opetuksen tutkimus ja k{\"a}yt{\"a}nt{\"o}",
issn = "2323-7112",
publisher = "Valtakunnallinen LUMA-keskus, Matemaattis-luonnontieteellinen tiedekunta, Helsingin yliopisto",
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TY - JOUR

T1 - Introduction to molecular gastronomy and to its applications in science education

AU - Vartiainen, Jenni

AU - Aksela, Maija Katariina

AU - Hopia, Anu

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N2 - This article looks at the history of molecular gastronomy, how it is defined and used in teaching natural sciences. The article also discusses the cooperative research and development project started in 2011, as well as an affiliated molecular gastronomy continuing training project for teachers. The project involves developing new research-based and meaningful approaches to teaching sciences, especially chemistry and home economics, in cooperation with teachers.

AB - This article looks at the history of molecular gastronomy, how it is defined and used in teaching natural sciences. The article also discusses the cooperative research and development project started in 2011, as well as an affiliated molecular gastronomy continuing training project for teachers. The project involves developing new research-based and meaningful approaches to teaching sciences, especially chemistry and home economics, in cooperation with teachers.

KW - 116 Chemical sciences

KW - 516 Educational sciences

M3 - Article

VL - 1

SP - 143

EP - 150

JO - LUMAT: Luonnontieteiden, matematiikan ja teknologian opetuksen tutkimus ja käytäntö

JF - LUMAT: Luonnontieteiden, matematiikan ja teknologian opetuksen tutkimus ja käytäntö

SN - 2323-7112

IS - 2

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