Culinary Chemistry

Catalog description

Introduction to foundational chemical principles using examples from food, cooking, and baking. Topics include chemical terminology, reactions, problem solving, and the scientific method. Includes specific examples from global cuisines including comparisons of ingredients and cooking methods on the molecular level. At-home laboratory activities provide hands-on experience with measurement, inquiry, and applying the scientific method to recipe development. There are no pre-requisites for this course which is appropriate for non-science majors and satisfies general education requirements. No credit toward chemistry major. 2 hrs lec, 2 hrs lab. Offered: fall, summer.