Biochemistry of Cooking

Catalog description

This course provides an introduction into scientific principles and practice. In their own kitchens, students experience the process of science and food chemistry. Additionally, this course explores the types of molecules that make up living organisms (carbohydrates, protein, vitamins, etc.) and how they allow for life to occur. We will survey what our food is made of, how cooking alters it, and how we can manipulate food to alter taste through cooking. This course was designed as a general education science requirement intended for all students. Students need access to a kitchen equipped with standard appliances. A list of supplies and food to be used throughout the course will be provided at the start of class. Students will need to purchase supplies.