The Science of Cooking and Food

Catalog description

Introduces science and non-science majors to modern physical, chemical, and biological principles and theories by engaging them in discussions, activities, and experiments involving the production, preparation, and consumption of food. Covers energy flow in living systems; atomic/molecular theories of matter; the evolution of molecules, metabolic pathways, cells, organisms, and biodiversity; the historical/cultural origins of and current trends in food production, preparation, consumption, safety, preservation, analysis, and regulation as they relate to human health, nutrition, and disease. Access to a kitchen required to complete experiments. Three hours of lecture. One hour of laboratory. Satisfies GE area: 5A, 5C