CHM 131 CULINARY TRANSFORMATIONS: THE SCIENCE BEHIND WHAT'S COOKING
This course introduces fundamental chemical concepts and their relationships to cooking, baking, and other culinary transformations. Topics may include different methods of food preparation such as toasting, microwaving, fermenting, and baking. The purpose of certain ingredients in recipes and the reasons why some of grandma's tricks in the kitchen really do make a difference will be discussed.
Course Types
Science
Notes
This course is intended for students with an interest in science and food. It does not count toward chemistry major or minor.