This seminar will look at the chemistry behind cooking and baking. In this course, we'll cover topics such as coffee roasting, gluten formation, caramelization, "unscrambling" an egg, the science of ice cream, and molecular gastronomy. We will discuss some of the fundamental processes and chemical transformation that occur when we step into the kitchen. In addition to chemistry, this course will touch on interdisciplinary concepts from biochemistry, neuroscience, materials science, and physics.
Gopher Grades is maintained by Social Coding with data from Summer 2017 to Spring 2025 provided by the University in response to a public records request