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Molecules on the Menu: From Classic Cuisine to Molecular Gastronomy
CHEM 127
Spring 2022
Section: 01   02  

Cooking and baking are, at their core, chemistry in the kitchen. The taste, texture, structure, and appearance of our favorite foods result from the interactions--and reactions--of molecules. This course will explore the way that molecules interact with one another during the preparation of different recipes as well as how these molecules respond to external physical factors such as heat, cold, or stirring to give the final tasty result. By understanding what is happening when we follow a particular recipe, we will discover how to adapt recipes to our own tastes, troubleshoot recipes in different situations, and substitute ingredients.

The course will include a combination of lectures, cooking demonstrations, and weekly short experiments during which we will seek to answer questions such as: What is a cookie? How does one cook a "perfect" egg? Is it possible to cook without applying heat?
Credit: 1 Gen Ed Area Dept: NSM CHEM
Course Format: Laboratory CourseGrading Mode: Graded
Level: UGRD Prerequisites: None
Fulfills a Major Requirement for: None
Past Enrollment Probability: Less than 50%

Last Updated on APR-17-2024
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