CHEM 023 - Molecular Gastronomy

Description
This course will examine the interconnected relationship between food and chemistry. Ever wonder why an egg solidifies when you cook it? Or why fruit turns brown when it’s cut? Or why certain dishes are prepared in certain ways? Or why recipies have the ingredient list they do? These questions are all rooted in the science of the food components and their treatment. Relevant concepts and language surrounding the chemistry behind proteins, fats, carbohydrates, beverages and other food products will be developed during the semester. No science background is assumed. This course counts toward completion of the College’s math/science requirement.
Credits
3
Attributes
College/Non-Maj Bio/Chem/Phys
Recent Professors
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Recent Semesters
Fall 2019, Spring 2018
Offered
MW
Avg. Class Size
30
Avg. Sections
1