Cooking is a widely-known (and widely-appreciated) application of chemistry. In this course, we will discuss the chemical principles behind topics such as nutritional value of food, the role of gluten in baking, caramelization/roasting, and molecular gastronomy. Relevant concepts from biochemistry, neuroscience, and materials science will also addressed.
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