Piergiovanni, P. R. (2017, June), Films, Foams and Powders:  Using Food to Introduce First Year Students to Chemical Engineering  Paper presented at 2017 ASEE Annual Conference & Exposition, Columbus, Ohio. 10.18260/1-2--28355

\bibitem{asee_peer_28355}
  Piergiovanni, P. R. (2017, June), \emph{Films, Foams and Powders:  Using Food to Introduce First Year Students to Chemical Engineering}
  Paper presented at 2017 ASEE Annual Conference \& Exposition, Columbus, Ohio.
  10.18260/1-2--28355

Polly R. Piergiovanni.  "Films, Foams and Powders:  Using Food to Introduce First Year Students to Chemical Engineering".  2017 ASEE Annual Conference & Exposition, Columbus, Ohio, 2017, June.  ASEE Conferences, 2017.  https://strategy.asee.org/28355 Internet.  25 Jul, 2024

\bibitem{asee_peer_28355}
  Polly R. Piergiovanni.
  "Films, Foams and Powders:  Using Food to Introduce First Year Students to Chemical Engineering".
  \emph{2017 ASEE Annual Conference \& Exposition, Columbus, Ohio, 2017, June}.
  ASEE Conferences, 2017.
  https://strategy.asee.org/28355 Internet.  25 Jul, 2024

@INPROCEEDINGS{asee_peer_28355
author = "Polly R. Piergiovanni"
title = "Films, Foams and Powders:  Using Food to Introduce First Year Students to Chemical Engineering"
booktitle = "2017 ASEE Annual Conference \& Exposition"
year = "2017"
month = "June"
address = "Columbus, Ohio"
publisher = "ASEE Conferences"
note = {https://strategy.asee.org/28355}
number = {10.18260/1-2--28355}
}

TY  - CPAPER
AB  - The two primary student learning objectives for an Introduction to Engineering course at X are:
Students will recognize that engineering at X and beyond is innovative and exciting; and Students will understand the engineering design process.

This fall, a chemical engineering module entitled Films, Foams and Powders, was developed to meet these SLOs.  The module used modernist cuisine techniques to demonstrate how chemical engineering is exciting and innovative.  At the same time, engineering principles such as viscosity, the Hagen-Poiseuielle equation, and heat transfer calculations were taught.  Each of the six portions of the class began with a hands-on activity, followed by theory and calculations, and ended with a design project.  For example, the students created edible thin films (and tested their strength); powdered white chocolate (and explained the chemistry), and spherified soy sauce (and measured the diffusion from the spheres).  The paper will provide details for some of the experiments, and initial assessment results. 
This is a work in progress.
AU  - Polly R. Piergiovanni
CY  - Columbus, Ohio
DA  - 2017/06/24
PB  - ASEE Conferences
TI  - Films, Foams and Powders:  Using Food to Introduce First Year Students to Chemical Engineering
UR  - https://strategy.asee.org/28355
DO  - 10.18260/1-2--28355
ER  -