CHEM1907
CHEM 1907 - Chemistry in the Kitchen (2 Cr.) Freshman Seminar
Chemistry (11098)
TIOT - College of Science and Engineering
CHEM 1907 - Chemistry in the Kitchen (2 Cr.) Freshman Seminar
Course description
Cooking is a widely-known (and widely-appreciated) application of chemistry. In this course, we will discuss the chemical principles behind topics such as nutritional value of food, the role of gluten in baking, caramelization/roasting, and molecular gastronomy. Relevant concepts from biochemistry, neuroscience, and materials science will also addressed.
Minimum credits
2
Maximum credits
2
Is this course repeatable?
No
Grading basis
OPT - Student Option
Lecture
Fulfills the writing intensive requirement?
No
Typically offered term(s)
Periodic Fall & Spring