CHE 127 Chemistry of Cooking

This course is designed to give students the ability to link the concepts of chemistry to growing, cooking, preparing, or creating foods and beverages. Students will be able to describe the reactions that occur in the production or cooking of everyday foods. Students will also investigate more recent science-based techniques used in molecular gastronomy. The content covered in this course will cover an array of disciplines that are all rooted in the natural sciences, and several of the concepts will be supplemented with interactive learning. Proficiency in math skills developed in MAT 150 (or above) is strongly recommended. Lecture only.

Credits

4

Offered

fall and spring semesters