Symcox author and editor of latest volume in ACS Symposium Series

Thursday, May 23, 2013

Keith Symcox is an author and editor of Using Food to Stimulate Interest in the Chemistry Classroom. This book is the latest addition to the renowned American Chemical Society Symposium Series. The text highlights recent efforts to engage students in culinary chemistry and includes both lecture and laboratory exercises. At The University of Tulsa, Symcox teaches General Chemistry and the Chemistry of Cooking.

 

Contact:
Keith Symcox
keith-symcox@utulsa.edu