Kitchen Science

Catalog description

Fundamental principles of food science, including the chemical processes behind common cooking phenomena such as browning, gelatinization, fermentation, and emulsification. Emphasizes the importance of the scientific method to distinguish between evidence-based practices and culinary myths. Topics also include food safety, preservation, and global food security. Course Level: Undergraduate Schedule Type(s): Lecture Course Attribute(s): Wright State Core Grade Mode: Standard Term(s) Offered: Fall, Spring, Summer