CHEM-023-01 Molecular Gastronomy

Faculty:

Swift, Jennifer

This course will examine the interconnected relationship between food and chemistry. Ever wonder why an egg solidifies when you cook it? Or why fruit turns brown when it’s cut? Or why certain dishes are prepared in certain ways? Or why recipies have the ingredient list they do? These questions are all rooted in the science of the food components and their treatment. Relevant concepts and language surrounding the chemistry behind proteins, fats, carbohydrates, beverages and other food products will be developed during the semester. No science background is assumed. This course counts toward completion of the College’s math/science requirement.

Credits: 3

Prerequisites: None

Other academic years
There is information about this course number in other academic years:

• 2006-2007 Fall and Spring
• 2010-2011 Fall and Spring
• 2012-2013 Fall and Spring
• 2013-2014 Fall and Spring

More information
Look for this course in the schedule of classes.

The academic department web site for this program may provide other details about this course.