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Steve MacNeil @profsteviemac.bsky.social · 19/06/2026

Successful launch of our OER at #STLHE2026 this week. This new book is a compilation of essays written by the 2025 cohort of 3M National Teaching Fellows. Access here: lnkd.in/gCFSj8d2 Please share widely and reach out to authors if you have questions or comments. @stlhesapes.bsky.social

Picture of book cover with short description and QR code linking to resource.

5 members of the 2025 3M National Teaching Fellows cohort.

Groups working on questions pertaining to AI in higher education at STLHE2026.

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Reposted by Steve MacNeil

Compound Interest | Chemistry infographics @compoundchem.com · 17/11/2025

On #NationalHomeMadeBreadDay, here’s the chemistry behind baking the perfect loaf: www.compoundchem.com/2016/01/13/b... 🧪 #ChemSky

Infographic titled “The chemistry of baking bread,” explaining how four main ingredients—flour, water, yeast, and salt—interact during the steps of mixing, kneading, fermenting, and baking. On the left is an image of sliced baguettes.
Sections:
Flour, water, and salt: Shows proteins glutenin and gliadin forming gluten when mixed with water. Notes that kneading strengthens the viscoelastic gluten network that traps gas. Explains flour’s protein content, how water hydrates proteins, and how salt adds flavor, slows fermentation, strengthens gluten, and improves elasticity.
Starch and sugar: Illustrates starch as long chains of sugar molecules. Enzymes in flour convert starch to maltose, and yeast converts sugars like glucose for fermentation. Explains that sugar contributes to browning and flavor.
Yeast and fermentation: Shows yeast converting glucose into carbon dioxide (which makes dough rise) and ethanol (which evaporates during baking). Describes yeast as single-celled fungi producing gas bubbles that expand the dough; kneading distributes bubbles. Includes sourdough information showing a 100:1 ratio of bacteria to yeast and the role of lactic acid in flavor.
Other ingredients: Includes fats (which tenderize dough and stabilize gas bubbles), baking soda (sodium bicarbonate), baking powder (sodium bicarbonate plus cream of tartar), ascorbic acid (strengthens gluten), and xanthan gum (used in gluten-free breads).

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Steve MacNeil @profsteviemac.bsky.social · 24/06/2025

Fantastic time at #CSC2025 in Ottawa last week. Some highlights - very successful chem ed research symposium, great talk by @wilfridlaurieruni.bsky.social Sherilyn Van De Wynckel, and some social time with current and former colleagues.

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Steve MacNeil @profsteviemac.bsky.social · 09/06/2025

This is a great reminder to communicate to students (1) why our course content is valuable to them, (2) that they have at least some choice in how they approach and master the content, (3) they are not alone, and (4) they are capable of succeeding. www.learningscientists.org/blog/2025/6/...

learningscientists.org

The Science of Motivation — The Learning Scientists

Many educators struggle with student motivation and, often, it feels like something that is out of our hands. But there are things that we can do to support motivation in the classroom and to keep i...

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Steve MacNeil @profsteviemac.bsky.social · 06/06/2025

An eye-opening, incredibly useful (…and a little bit scary) AI workshop with @wilfridlaurieruni.bsky.social Richelle Monaghan this afternoon. So much to explore, learn, and implement between now and September.

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Steve MacNeil @profsteviemac.bsky.social · 06/06/2025

Some more 3M love today from @wilfridlaurieruni.bsky.social Faculty of Science. Great opportunity to say cheese (cake) with my nominator and "fellow 3M fellow" Richelle Monaghan. #Steve3MacNeil #Richelle3Monaghan @stlhesapes.bsky.social

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Steve MacNeil @profsteviemac.bsky.social · 05/06/2025

I enjoyed celebrating teaching excellence @wilfridlaurieruni.bsky.social. Congratulations to all institutional award winners. Thanks to Laurier's Teaching Excellence and Innovation for the 3M shout out, and thanks to my department colleagues for joining in the celebration. @stlhesapes.bsky.social

Steve MacNeil with Laurier President Deb

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Steve MacNeil @profsteviemac.bsky.social · 27/05/2025

A few take-aways from this article: (1) AI summaries give students a false sense of comprehension; (2) students see reading as counterproductive; and (3) students need to know what they are reading for. How do you convince students that reading is worth their time? www.chronicle.com/article/the-...

chronicle.com

The Reading Struggle Meets AI

The crisis has worsened, many professors say. Is it time to think differently?

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Steve MacNeil @profsteviemac.bsky.social · 26/05/2025

This article focuses on a “bad day”. Think about the long-term effects on learning, memory, and performance for students with mental health issues where most days are bad. Student performance in our courses is not always under their control. www.learningscientists.org/blog/2025/5/...

learningscientists.org

Mood and Memory — The Learning Scientists

Our brains - that’s the part that does the thinking - are, for better or worse, part of our bodies .... As such there are a vast number of interconnected systems that affect us and our thinking and le...

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Steve MacNeil @profsteviemac.bsky.social · 24/05/2025

It was fun to celebrate with dedicated department colleagues who create an inspiring and engaging environment for teaching and learning. @wilfridlaurieruni.bsky.social @stlhesapes.bsky.social

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