Roland Chiu (University College)
UCG offers an LAS programme in which the students learn about the complex challenges facing our society, but also be introduced to a number of disciplines. Unfortunately many ‘arts leaning’ students disregard the idea of science courses as either too difficult or too far disconnected from their interests. As we all have food in our lives, why not exploit this daily practise to allow students to readily find the relevance of science in cooking. This fellowship will be used to facilitate the design and implementation of an innovative course entitled “Scientific Principles of Cooking”, to spark the interest of these students while teaching real principles in natural sciences.
|Last modified:||05 July 2018 2.55 p.m.|