Food For Thought: Instant Gratification

Authors

  • Margot A. Vigeant Bucknell University, United States

DOI:

https://doi.org/10.18260/2-1-370.660-142391

Keywords:

kinetics, transport, in-class activities

Abstract

While I was considering how best to celebrate the 60th anniversary of Chemical Engineering Education, I came across the fun fact that, like our favorite publication, instant oatmeal also turned 60 in 2026. Oatmeal is a kind of porridge, and porridge is one of the most universal food categories on earth with examples coming from every continent except Antartica. From atole made of corn in Central America to upma made of semolina in India, from talbina made of barley in the Middle East, to the very many varieties of congee made of rice and enjoyed across Asia, if you stew something starchy in a bowl of water-based liquid, the world shows up to eat. While the commonality of porridges makes them, well, a bit boring, it does also make them inexpensive, accessible, and something you can count on students to have experience with or at least awareness of. Let’s use a porridge for class!

Author Biography

Margot A. Vigeant, Bucknell University, United States

Margot A. Vigeant is a professor of chemical engineering at Bucknell University. She teaches chemical engineering thermodynamics, applied food science and engineering, and capstone design. Margot’s broad research area is effective pedagogy in engineering, including approaches to conceptual learning and inquiry-based activities for thermodynamics and heat transfer. She is also interested in “making” in engineering and using technology to broaden engagement and access. Margot completed her doctorate at the University of Virginia. She is an ASEE Fellow, and an Apple Distinguished Educator.

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Published

2026-08-06

Issue

Ahead of Print (Articles ASAP)

Section

Food For Thought