CUL-117 — The Science of Food & Cooking
This course explains the scientific concepts at work when we cook and eat. Among the concepts investigated are thermodynamics, atoms and molecules, the Maillard reaction, fermentation, acids and bases, colloids, food preservation, modernist techniques and equipment, sensory perception, and the physiology of taste. Students engage in scientific and quantitative reasoning throughout the course, which ends with a culminating assignment that addresses a scientific hypothesis related to gastronomy. Ed. Course No Mass Transfer Course No