• Wilfried Wentorf
  • Julia K. Keppler
  • Jörg R. Knipp
  • Ilka Parchmann
  • Karin Schwarz
Translated title of the contributionNatural or technological food manipulation? Examples of a cooperation between school and university in the context of food technology
This paper demonstrates cooperations between special branches of science, school and chemistry education exemplified by food technology. The tangible teaching unit with five worksheets focuses on current research about whey protein and its potential function as a nano transporter. At the same time the materials provide insights into the wide field of scientists‘ activities according to the construct “Nature of Scientists”.
Original languageGerman
JournalCHEMKON - Chemie konkret
Pages (from-to)289-292
Number of pages4
StatePublished - 2017

ID: 850265