Culinary Chemistry

Catalog description

This course explores the chemical transformations underlying common culinary processes. Students will gain a molecular-level appreciation of culinary context (salt, fat, acid, heat) and execution (grilling, baking, braising, fermentation). Special attention will be given to data collection, analysis, and interpretation. Students will explore course concepts through hands-on homework. Because cooking is shared across cultures, this class will also devote time to questions of food access, security, and human health. Note: This course counts as a science core course but does not satisfy the requirements for the chemistry major or minor.