Analysis of Foods and Beverages to Support Undergraduate STEM Learning in Chemistry and Mathematics

With support from the Improving Undergraduate STEM Education: Hispanic-Serving Institutions (HSI Program), this Enriching Learning, Programs, and Student Experiences: Educational Instrumentation project will modernize the chemistry laboratory curricula. The addition of high-end analytical instrumentation will be used to measure the chemical composition and optical properties of food and beverages. This project addresses the lack of modern analytical instruments available to students and faculty. The instrumentation will allow students to acquire meaningful data about the 'secrets' of the atomic and molecular world they see, smell, feel, and taste in their everyday lives and future work. Specifically, the instruments will allow students to collect, organize, and deduce data patterns related to foods and beverages. This cross-disciplinary project will engage students in General Chemistry and an entry-level required mathematics course for non-STEM students. Data generated by chemistry students will be shared with the mathematics students, who will organize and explore the data as part of their coursework. A new flame atomic absorption/emission spectrometer will be used to measure: 1) the chemical composition of certain foods, beverages, and bottled waters, and 2) the salt load applied to an agricultural field irrigated with Colorado River water. Polarimeters and refractometers will be used to measure the optical properties of certain foods and beverages. Digital alcohol meters will be used to monitor the production of ethanol and acetic acid from fermentable fruits and grains. The instructional goals of the project are to: 1) develop new investigative labs that focus on inquiry opportunities related to food and beverages, and 2) engage students in organizing and finding patterns in the instrument-generated data from foods and beverages students eat and drink. Project evaluation will include a survey comprised of multiple choice and free-response questions. Evaluation questions focus on students' confidence, interest, and/or attitudes related to: 1) use of the instruments, 2) analysis of real-world data related to foods and beverages, and 3) the opportunity to engage in scientific inquiry. All participants will also gain valuable insight into the chemistry of food. This project is funded by the HSI Program, which aims to enhance undergraduate STEM education, broaden participation in STEM, and increase capacity to engage in the development and implementation of innovations to improve STEM teaching and learning at HSIs. This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.