Thanks Jaclyn!
In my opinion, we can teach from a textbook all we want but actual application is what really connects the dots for some students (myself included). I currently TA the Intro to Food Science class where we learned about starches today. Most of the students are first semester freshman so I was happy to hear that the professor will be bringing in the materials to make pudding on Monday rather than just continuing to lecture about the chemical reactions occurring in gelatinization. I think it will help them to get a better grip on our food chemistry chapter since it is definitely a bit dry. : )