Tasty laboratory for cellular respiration: A preliminary integration of molecular gastronomy into general biology education

Dietary carbohydrates are broken down in cells to release energy through glycolysis, the Krebs cycle, and oxidative phosphorylation. The Krebs cycle, essential for energy production, is often difficult for students to understand due to its molecular complexity. Although numerous pedagogical strategies have been employed to improve learning outcomes, this study introduced a novel hands-on experiment that combines tasting activities with biology education. Students sampled organic acids central to the Krebs cycle, identifying distinct taste profiles beyond simple sourness. The sensory activity enhanced engagement and understanding, with participants describing it as both educational and intriguing. Post-activity feedback indicated improved conceptual retention by linking biochemical processes to sensory experience. This approach demonstrates that incorporating sensory perception activities inspired by molecular and physical gastronomy into laboratory exercises can make complex metabolic pathways more accessible and memorable, offering an innovative and experiential strategy for enhancing biology education.