CHEM 155 - Science of Cooking

FDR: SC
Credits: 4
Planned Offering: Spring 2013 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. Course work includes cooking and food-based experiments. The first two weeks take place on campus, the final two weeks includes visits to a culinary school and 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. Winschel.