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ACS/NSTA Web Seminars:

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Food Chemistry in the High School Classroom
All web seminar participants use online tools that allow them to mark-up presenter's slides or share desktop applications in addition to engaging in chat with others online and answering poll questions

This Web Seminar took place on September 22, 2011 from 6:30 p.m. to 8:00 p.m. Eastern Time. Presenting was Michael Tinnesand, former Associate Director of the ACS Education Division and Sally Mitchell, chemistry teacher at East Syracuse Minoa High School, East Syracuse, NY. In this Seminar Mr. Tinnesand and Ms. Mitchell focused the discussion on teaching chemistry concepts through food preparation and cooking.

The PowerPoint, related resources from the NSTA Learning Center, and web links from the presentation are now contained in the above resource collection. Clicking on the collection link will place it in your Learning Center, My Library, neatly organized under the My Resource Collections tab.


This is the second of five Web Seminars scheduled this fall in cooperation with the American Chemical Society. In this program, Sally Mitchell showed the audience some specific examples of how to make various foods that could serve as a basis for a number of commonly taught chemistry concepts.


One hundred and twenty-six (126) participants were present at the live Web Seminar in addition to the presenter and NSTA staff. Participating educators represented the states of Alabama, Alaska, Arizona, California, Connecticut, Delaware, Florida, Georgia, Illinois, Indiana, Kansas, Maine, Massachusetts, Michigan, Minnesota, Missouri, New Hampshire, New Jersey, New York, North Carolina, Ohio, Pennsylvania, Rhode Island, South Carolina, Tennessee, Texas, Vermont, Virginia, Washington and Wisconsin. Seven participants attended the Web Seminar from locations outside the United States: Canada, Mexico, Nicaragua, Philippines and Puerto Rico.


Seminar participants received one of the NSTA SciGuides. A certificate of attendance was deposited into participants My PD Record and Certificates area in the NSTA Learning Center for completing the evaluation form at the end of the program.


Here are some comments provided by the participants at the end of the Web Seminar:

  • “I am teaching Food Science this year for the first time and have no books and no materials. I am just coming from scratch. This gave me really some things I could use plus websites I can go to for information.”
  • “The seminar provided me with lab activities for my students.”
  • “I am always looking to add something to my curriculum that hooks the kids and gets them engaged.”
  • “This webinar gave me additional ideas for teaching food chemistry in my classroom. I already do several food related labs and am always looking for new ideas of interest to my students.”

Thanks to the participants and the presenters for the learning opportunity, the interactions, and a job well done!


See when other American Chemical Society (ACS) Web Seminars are scheduled




For more information contact webseminars@nsta.org


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Underwritten by American Chemical Society