CHEM1907: Chemistry in the Kitchen

2 CreditsFreshman SeminarIntellectual Community

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.

View on University Catalog

All Instructors

A Average (3.906)Most Common: A (88%)

This total also includes data from semesters with unknown instructors.

41 students
NFDCBA
  • 4.67

    /5

    Recommend
  • 4.73

    /5

    Effort
  • 4.41

    /5

    Understanding
  • 4.41

    /5

    Interesting
  • 4.73

    /5

    Activities


      Contribute on our Github

      Gopher Grades is maintained by Social Coding with data from Summer 2017 to Summer 2024 provided by the Office of Institutional Data and Research

      Privacy Policy