3 CreditsFreshman SeminarGoal 7 - Human DiversityHumanities
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.