CH 108 - Chemistry of Food and Cooking (SR)
Credits: 3
This course explores chemical and biochemical phenomena in the food we select, prepare, and eat. From nutrition to flavor to the chemical reactions that occur during the preparation of foods, it’s all chemistry. This course also examines and critically analyzes the systems behind food production particularly in terms of sustainability. Major topics include the chemistry of taste, macromolecular components, phases and textures of foods, reactions and flavors of acids, and browning reactions such as the Maillard reaction. Each week we will do an edible experiment and look at the science behind how it all works.
Students will learn how to apply scientific concepts to analyze recipes, troubleshoot cooking problems, and make informed choices about the food they eat. They will also develop critical thinking and communication skills through group projects and multimedia assignments.
This is a Sustainability-Related (SR) course.
Learning Outcomes
Upon completion of this course, you should be able to do the following:
- Describe the macromolecular chemical components of a wide range of foods, sauces, dishes, and beverages.
- Observe, identify and communicate the chemistry of what is going on in the preparation of dishes using multimedia formats.
- Design experiments and troubleshooting processes to test the roles of ingredients and chemical and physical parameters in recipes
- Observe and critically analyze the food production systems from production (agriculture) to supply chain (grocery stores and distributors) to preparation (restaurants and food product manufacturing) with an emphasis on ethics and environmental and human resource sustainability.
Add to Portfolio (opens a new window)
|
June 16, 2021COVID-19 Update: Upcoming vaccine deadlines; Testing phase-out