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Science education

Science education

What is the Maillard reaction and how does it change the way we taste meat?

Professor Deborah Zamble teaches the chemistry of cooking

October 17, 2017

Have you ever wondered why some foods are so flavourful and colourful? Why meat turns brown when we cook it (sometimes), and how we can control that reaction? Or how to make mango ravioli, chocolate spaghetti, or a perfectly cooked egg?

Barb Morra, inaugural recipient of the Chair’s Teaching Award

March 09, 2016

When students first step into Prof. Barb Morra’s class, many do so with trepidation, taking CHM 247 (Introductory Organic Chemistry II) as a requirement, rather than out of a deep seated love of chemistry.

Women in Chemistry Initiative launched

November 24, 2015

Students in Chemistry have a new student group to support them as they move through their studies, thanks to Jennifer Tsoung, who launched the group in 2014, and Christine Le, who currently serves as president.

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We wish to acknowledge this land on which the University of Toronto operates. For thousands of years it has been the traditional land of the Huron-Wendat, the Seneca, and the Mississaugas of the Credit. Today, this meeting place is still the home to many Indigenous people from across Turtle Island and we are grateful to have the opportunity to work on this land.

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