Science and Technology of Food: Chocolate, Spices, Beer, and More

Catalog description

An introduction to the chemistry, biology, physics, and technologies associated with food and cooking. Students investigate how atomic and molecular structure, intermolecular forces, and macromolecular behavior determine the texture, flavor, and transformations of foods during cooking. Science and technology topics addressed include water activity, protein denaturation, browning reactions, emulsions, pathogens, fermentation, distillation, sensory perception, and food preservation. Foods explored include milk, cheese, fruits, meat, custards, breads, seasonings, beer, coffee, and sweets. Emphasis is placed on data analysis, scientific reasoning, and evaluating food-related claims. Ethical issues in food science, sustainability, and misinformation are also discussed. Designed for non-science majors.