Editor’s Biography
Downloaded by MONASH UNIV on May 19, 2013 | http://pubs.acs.org Publication Date (Web): May 17, 2013 | doi: 10.1021/bk-2013-1130.ot001
Keith Symcox Keith Symcox has been an instructor and director of freshman chemistry laboratories at the University of Tulsa since 1991. He became interested in the science of food after reading Shirley Corriher’s book, Cookwise, shortly after it was released in 1997. His course, The Chemistry of Cooking, has been recognized on campus as an example of innovative teaching. He is the recipient of several awards for excellence in teaching and is a co-instructor for the CCWCS national Food Chemistry workshop at Clarke College. He is married to a fellow chemist, Marina, and has three children: Kevin, Carl and Miranda.
© 2013 American Chemical Society In Using Food To Stimulate Interest in the Chemistry Classroom; Symcox, K.; ACS Symposium Series; American Chemical Society: Washington, DC, 2013.
