Edible Demos and Sweet Class Activities Originally delivered Feb 20, 2019 Source: EDU - Education Division Type: Archived WebinarLevel: Intermediate Duration: 1 hour PDHs: 1.00 Share This Post: Preview Webinar: Thermodynamics, transport, reaction kinetics, materials, mass and energy balances, and design. Sounds like the ChemE undergraduate curriculum but can just as well describe what millions of people do every day in their kitchen. Food preparation is a handy example, not only because chemical engineers go into food process industries, but also because food can form a bridge between complex chemical engineering concepts and everyday experiences. This webinar will take you through three examples of class activities that illustrate important concepts in edible contexts, and provide links for the download of relevant class materials. We’ll look at the calculation of thermodynamic activity of foods, application of phase diagrams of chocolate, and enzyme kinetics impact on the viscosity of pudding. Eating in class is definitely allowed. Presenter(s): Margot Vigeant Professor Margot Vigeant, Robert L. Rooke Professor in Engineering at Bucknell University, has been successful and influential in obtaining significant external funding to study and improve engineering education.Read more Once the content has been viewed and you have attested to it, you will be able to download and print a certificate for PDH credits. If you have already viewed this content, please click here to login. Checkout Checkout Do you already own this? Log In for instructions on accessing this content. Pricing Individuals AIChE Member Credits 1 AIChE Members Free AIChE Education Division Members Free AIChE Graduate Student Members Free AIChE Undergraduate Student Members Free Non-Members $0.00 Webinar content is available with the kind permission of the author(s) solely for the purpose of furthering AIChE’s mission to educate, inform and improve the practice of professional chemical engineering. All other uses are forbidden without the express consent of the author(s).