Experiments in the classroom
Scientific principles of food preparation
"The use of experiments in the BF E&H offers great potential to address scientific and practical topics, such as the analysis of nutrients or baking processes, in a different form of teaching and learning." (Bordewick-Dell et al., 2018)
Food processing is applied chemistry, biology and physics. The "simple" explanation of a natural phenomenon poses a particular challenge for prospective teachers. The didactic reduction of learning objects is only successful if prospective teachers have mastered a scientific way of thinking and working and are able to make scientific phenomena accessible. The use of teaching-learning experiments in the classroom can bring students closer to scientific methodology and increase motivation and thus learning effectiveness. The aim of the practical course "Experiments with food" is therefore to plan and design teaching-learning experiments in activity-oriented and learning field-structured lessons. This builds on the skills acquired in the subject areas of food chemistry and technology, food science and applied biochemistry. The assessment of and reflection on the use of teaching-learning experiments in the vocational field of nutrition and home economics are essential in order to be able to classify teaching-learning experiments against the background of the acquisition of professional competence.
