CHEM1903
CHEM 1903 - Chemistry in the Kitchen (3 Cr.) Freshman Seminar
Chemistry (11098)
TIOT - College of Science and Engineering
CHEM 1903 - Chemistry in the Kitchen (3 Cr.) Freshman Seminar
Course description
This seminar will look at the chemistry behind cooking and baking. In this course, we'll cover topics such as coffee roasting, gluten formation, caramelization, "unscrambling" an egg, the science of ice cream, and molecular gastronomy. We will discuss some of the fundamental processes and chemical transformation that occur when we step into the kitchen. In addition to chemistry, this course will touch on interdisciplinary concepts from biochemistry, neuroscience, materials science, and physics.
Minimum credits
3
Maximum credits
3
Is this course repeatable?
No
Grading basis
OPT - Student Option
Lecture
Requirements
001475
Fulfills the writing intensive requirement?
No
Typically offered term(s)
Periodic Fall & Spring