The Science of Food and Cooking

Catalog description

This course covers concepts from chemistry, biology and physics that underpin the principles of food science and the transformations that occur during food preparation and cooking. Students will develop a scientific understanding of food preparation, cooking techniques, and recipes. Cooking demonstrations and experiments will be used to illustrate the scientific concept involved. Note: This course involves the preparation and (optional) consumption of food. If you have specific fool allergies or needs, contact the instructor to discuss any necessary arrangements.