The Spring 2013 Fighting with Food academy is off to a great start with a full day of food-based chemistry enjoyed by over 20 teachers on Saturday, March 23. Topics included the role of antioxidants in preserving foods from browning (and our cells from becoming damaged), the acid-base and oxidation-reduction reactions of colorful food compounds called anthocyanins, and how the crosslinking behavior of calcium (a 2+ metal ion) can make delicious fruit caviar as well as the hydroxyapatite mineral complex that makes bones and teeth strong. The Academy concludes on May 4.
If you missed the Academy but are interested in hands-on science investigations that feature powerful nutrients that can protect us from environmental toxicants, summer workshops are scheduled for Middletown, Ohio and Cold Spring, Kentucky. See the Fighting with Food page for more program information and a link to online registration.