Food, Glorious Food!

Catalog description

This course will introduce students to the view of food preparation as being an amalgamation of chemistry and biology. It will begin with an introduction to atoms, molecules, and chemical bonds, then methodically examine different molecular classes (e.g. sugars, fats proteins) and how they relate to ingredients and cooking, with advice given to produce superior meals. Aspects of biology will also be considered in terms of foods using live yeast cultures, food spoilage, genetically modified foods, and kitchen cleanup.