CHEM 191 - Science of Cooking

FDR: SC, GE5c
Credits: 3
Planned Offering: Spring 2009

An introduction to the structure of molecules as well as their inter- and intramolecular interactions, with an emphasis on those species of importance to food and cooking. Chemical reactivity as it relates to cooking, food preservation, and spoilage is also discussed. Coursework includes cooking and food-based experiments as well as field trips to local food production facilities. This course may not be taken for credit by students who have received credit for Chemistry 295 when the topic was culinary chemistry.France.