Today’s guest uses craft chocolate as a way to introduce people to a subject they might otherwise feel intimidated by: chemistry.
Professor Robyn Araiza teaches at California State University San Marcos. She leads a class called the Chemistry of Chocolate, which was first created by her colleague Dr. Jackie Trischman about a decade ago. The important thing about this class is that it’s not really intended for chemistry students. It’s a GE course for non-STEM majors.
I met Robyn through our mutual friend Jorge Torres. Jorge took Robyn’s class, and he’s been a long time listener and supporter of Bean to Barstool. Jorge reached out to me a while back to share his excitement about this class, and about the unexpected way Robyn’s research has overlapped with our interests here at Bean to Barstool: she ran a study a few years back looking at caffeine and theobromine levels in coffee and chocolate beers, respectively.
Robyn was kind enough to sit down with me to talk about her research, but primarily to discuss her innovative chemistry of chocolate class, and how chocolate and the sensory process can be used in an educational setting to make a complicated subject more approachable. We also hear from Jorge about his own experience as a student in the class.
Guests:
Robyn Araiza began her studies at CSU San Marcos (CSUSM) in the Literature
department but was inspired and mentored by CSUSM professors to eventually earn her B.S. in Chemistry and later, her Master of Science in Chemistry. She is currently a PhD student in Analytical Chemistry under the mentorship of Dr. Kevin Schug at the University of Texas at Arlington, while on CSUSM teaching faculty in the Department of Chemistry and Biochemistry. She is also a Science & Conservation Research Associate with the San Diego Botanic Garden, supervising scientists on SDBG medicinal plant research collaborations. As the CSTEM Mentoring and Outreach Fellow much of her time is also dedicated to mentorship, community education, and outreach. Her roles include being a Super STEM Saturday Coordinator, and Faculty Director of the CSTEM Professional Mentoring Program and Blueprints Peer Mentoring Program, focused on mentorship and career development for students in the program. Her passion for early childhood outreach has led to work with The Center for Research and Engagement in STEM Education as well as helping create STEM focused Girl Scout merit badges. She’s also teaches “Chemistry of Chocolate”, an upper division GE course that attracts 200+ students annually from every imaginable major. As a passionate advocate for equity in STEM, Robyn is committed to diversifying instructional strategies both inside and outside the classroom. She consistently seeks innovative ways to inspire students and share her enthusiasm for the sciences.
Jorge Torres is the associate producer of the Capital of Craft Podcast, a member of the San Diego Brewers Guild Education Committee, and a U.S. Navy Reservist. Passionate about community and storytelling, he serves the industry through writing and building meaningful connections. A San Diego native, he loves celebrating the people and history that shape his city’s renowned craft beer scene.
Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.
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