Professor uses food to teach chemistry concepts

By UW-Barron County

Abbey Fischer uses food in her labs to get students to look for and make everyday connections between the chemistry concepts they are learning and “real world” experiences. The UW-Barron County associate professor of chemistry will explain how conducting experiments with food can help teach a variety of chemistry concepts during a presentation on March 23, 12:30 to 1:20 p.m., in the Blue Hills Lecture Hall (R234) on the UW-Barron County campus. Her talk, “Students Serving Students: Food in the Chemistry Lab,” is part of the university’s Thursdays @ the U Lecture and Performance Series.

According to Fischer, chemistry lab exercises typically do three things: demonstrate key concepts, give students hands-on experience, and encourage them to think about how lecture concepts relate to in-lab experiences. However, as an instructor, Fischer has two additional goals. “I want to capture students’ attention. I also want to help them connect chemistry concepts to their experiences in the world outside of the lab,” she said.

Fischer received her Ph.D. in biological chemistry from the University of Minnesota in 2005. Before joining the UW-Barron County faculty in fall 2016, she taught at the University of Minnesota, Morris, from 2014 to 2016. Prior to that, she taught chemistry at Marian University, Fond du Lac, Wis., for eight years. While at Marian, she also taught in the First-Year Studies seminar program, co-directed the Honors Program and advised the Science and Math Association student group. In 2011, she earned the university’s Underkofler Excellence in Undergraduate Teaching Award.

The Thursdays @ the U series is sponsored by the UW-Barron County Foundation. For more information, call 715-234-8176.  


Brian Becker