SCI 111 The Science of Food & Cooking

Designed for students with limited science background who want to increase their science knowledge, this course explores the science of food and cooking. Incorporating chemistry, biology, and physics, students will explore the basic molecules that make up our food, how those are transformed by various cooking techniques, and how they influence our experience of food. How can we prepare food that is interesting and fun to eat? We will explore ingredients and techniques for preparing them from traditional roasting to spherification and meat glue (transglutaminase). Labs will involve cooking, investigating the ingredients and techniques discussed in lecture. 2 hours lecture, 2 hours laboratory