CHEM 155 - Science of Cooking

FDR: SL
Credits: 4
Planned Offering: Spring 2014 and alternate years

Prerequisite: CHEM 154. The course will build upon the foundation developed in CHEM 154. Lectures will focus on the biological structures of more complex food organisms such as meat, fruits, vegetables, and eggs, as well as the chemical reactivity involved in cooking and spoilage. Lectures will also include more in-depth discussions of these chemical processes. Instruction at an Italian cooking school and visits to local food production facilities will supplement the classroom work. The course will take place on location in Siena, Italy for four weeks. CHEM 154 must be completed with a grade of S in order to fulfill FDR SL credit with CHEM 155. France.