Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Other Life Sciences
Interdisciplinary Teaching And Learning Within Molecular Gastronomy Education: Does It Benefit Students?, Roisin Burke, Pauline Danaher
Interdisciplinary Teaching And Learning Within Molecular Gastronomy Education: Does It Benefit Students?, Roisin Burke, Pauline Danaher
Articles
Since the creation of Molecular Gastronomy (MG) as a scientific discipline in 1988 a variety of higher education modules and programmes in that discipline have developed around the world. At the Technological University Dublin, MG has been taught using an interdisciplinary approach since the academic year 2012/2013. A Culinary Science lecturer and a Culinary Arts lecturer work in synergy and teach an interdisciplinary group of Food Science (FS) and Culinary Arts (CA) students. The students’ work is assessed, in each academic year, using summative methods i.e. written exam and a project assignment. In the academic year 2016/2017 the assignment reports …