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.

Summer 2012 launched a new project from the Center for Chemistry Education called Fighting with Food. We are continuing to work with a wonderful group of teachers who attended the summer workshop and who are now implementing materials in their classrooms. As one participant said,

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Susan Hershberger, CCE Director, is pleased to announce that CCE has a new home in Hughes Laboratories on the Miami University Oxford campus. We’ve updated the contact information on this site to reflect the change. Now that our move is over, we’re excited to be starting up two new projects. More news about them coming soon!