CHEM 154 - Introduction to the Science of Cooking

Credits: 1
Planned Offering: Winter 2014 and alternate years

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 as are methods of heat transfer. This course may not be taken for credit by students who have received credit for CHEM 295 when the topic was culinary chemistry. France.