Dehydrator for Chemistry of Cooking and Food and Nutrition
Elizabeth Hashikawa and Will Floss
This grant proposal is for a food-grade dehydrator to help students explore the chemistry concepts involved in food preservation in a high school chemistry of cooking class. This hands on approach will allow students to explore preservation of various foods and better understand how this ancient process allows us to preserve food safely and affordably.
Purchasing a food grade dehydrator will allow the Chemistry of Cooking students to explore the ancient process of food dehydration at a quick and safe rate. Understanding the chemistry behind dehydration and allowing the students to experiment with different food groups, fruits, vegetables, meat will provide a hands on real-world opportunity. This process directly connects the classroom to economy and culture allowing students to understand the advantages to dehydration and preservation of goods. The food dehydrator will allow students to experiment with variables such as temperature, humidity, and time while working through the scientific reasonings affecting their products. This equipment will also be available for use in the Foods and Nutrition classroom allowing students to expand their culinary opportunities.