{"id":5311,"date":"2026-05-29T10:20:48","date_gmt":"2026-05-29T15:20:48","guid":{"rendered":"https:\/\/www.marshall.edu\/cos\/?p=5311"},"modified":"2026-05-29T10:20:48","modified_gmt":"2026-05-29T15:20:48","slug":"chemistry-of-beer-bacon-and-brownies-brings-science-to-the-table","status":"publish","type":"post","link":"https:\/\/www.marshall.edu\/cos\/2026\/05\/29\/chemistry-of-beer-bacon-and-brownies-brings-science-to-the-table\/","title":{"rendered":"Chemistry of Beer, Bacon, and Brownies brings science to the table"},"content":{"rendered":"<p>Students in Chemistry 425\/525: Chemistry of Beer, Bacon, and Brownies explored the science behind food and beverages through hands\u2011on activities this semester. The course combined chemistry concepts with practical experiences, including baking, cooking, coffee roasting, and beer brewing.<\/p>\n<p>The class featured a range of guest speakers and demonstrations that enhanced student learning. Contributors included Dr. Laura McCunn with ice cream, Dr. Rosalynn Qui\u00f1ones with rum distillation, Dr. John Markiewicz with beer brewing, and Dr. Brian Antonsen with mead tasting. Additional experiences were provided by Ms. Mandee Cunningham of Booktenders, who led a beer tasting, and Mr. Jay Fox of The Peddler, who hosted a brewery tour. Together, these activities gave students a unique and engaging way to connect chemistry principles with everyday experiences.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Students in Chemistry 425\/525: Chemistry of Beer, Bacon, and Brownies explored the science behind food and beverages through hands\u2011on activities this semester. The course combined chemistry concepts with practical experiences, including baking, cooking, coffee roasting, and beer brewing. The class featured a range of guest speakers and demonstrations that enhanced student learning. Contributors included Dr.<\/p>\n","protected":false},"author":224,"featured_media":5312,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45,70],"tags":[],"class_list":["post-5311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chemistry","category-science-abstracts"],"acf":[],"fimg_url":"https:\/\/www.marshall.edu\/cos\/files\/chemistry-huntington-kitchen.jpg","_links":{"self":[{"href":"https:\/\/www.marshall.edu\/cos\/wp-json\/wp\/v2\/posts\/5311","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marshall.edu\/cos\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marshall.edu\/cos\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marshall.edu\/cos\/wp-json\/wp\/v2\/users\/224"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marshall.edu\/cos\/wp-json\/wp\/v2\/comments?post=5311"}],"version-history":[{"count":1,"href":"https:\/\/www.marshall.edu\/cos\/wp-json\/wp\/v2\/posts\/5311\/revisions"}],"predecessor-version":[{"id":5313,"href":"https:\/\/www.marshall.edu\/cos\/wp-json\/wp\/v2\/posts\/5311\/revisions\/5313"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.marshall.edu\/cos\/wp-json\/wp\/v2\/media\/5312"}],"wp:attachment":[{"href":"https:\/\/www.marshall.edu\/cos\/wp-json\/wp\/v2\/media?parent=5311"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marshall.edu\/cos\/wp-json\/wp\/v2\/categories?post=5311"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marshall.edu\/cos\/wp-json\/wp\/v2\/tags?post=5311"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}