Teaching Innovations in Lipid Science

Informationen zum Autor Randall J. Weselake Klappentext Featuring strategies and experiments! this book addresses lipid education at levels ranging from the general public to post-graduate students. It highlights the development and implementation of creative programs that foster interest in lipid science. Zusammenfassung Featuring strategies and experiments, this book addresses lipid education at levels ranging from the general public to post-graduate students. It highlights the development and implementation of creative programs that foster interest in lipid science. Inhaltsverzeichnis Strategies for Teaching Lipid Science to the Public! Students! and Teachers. Educating the Public about Lipids. Fats! Genes and Food Using Lipids as a Tool in University and High School Science Education and Public Outreach. Mentorships and Related Programs Provide Mechanisms for Involving Students in the Science of Fats and Oils. Teaching Lipid Chemistry through Creative Problem Solving. Mentoring Independent Study Students in Lipid Science. Sample Cards for Teaching Processing of Oilseeds and Cereals. Biotechnology and Crop Improvement in Agriculture. Understanding Isoprenoid Biochemistry. Demonstrations and Experiments in Lipid Science. What's in a Potato Chip? Oils and Fats Simple Demonstrations of Properties and Uses. Teaching Relationships between the Composition of Lipids and Nutritional Quality. High Temperature Gas Liquid Chromatographic Profiling of Plasma Lipids: A Student Exercise. Analysis of Total Milk Fat. The Use of Enzyme Test Kits for Teaching Lipid Chemistry. Plastids as a Model System in Teaching Plant Lipid Metabolism.

Product details

• Authors: Randall J. Weselake, Randall J. (EDT) Weselake, Randall J. (University of Alberta Weselake
• Assisted by: Randall J. Weselake (Editor), Randall J. (University of Alberta Weselake (Editor), Weselake Randall J. (Editor)
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Hardback
• Released: 19.11.2007
• EAN: 9780849373695
• ISBN: 978-0-8493-7369-5
• No. of pages: 276
• Dimensions: 165 mm x 241 mm x 25 mm
• Subjects: Natural sciences, medicine, IT, technology > Chemistry > Organic chemistry; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General