CHE325 - Culinary Chemistry: Molecular Gastronomy (3 cr.)

Cooking is the oldest application of chemistry. This course will engage students in the exploration of the principles of chemistry and biochemistry involved in the preparation of food and drink. In class demonstrations will illustrate many chemical principles such as extraction, denaturation of proteins and phase changes and show how chefs exert exquisite control over chemical reactions to create gourmet meals. We will also explore how technology has impacted the food industry and how this is important for the health and welfare of our society. Liberal Arts Prerequisite(s): CHE112, and CHE240 or CHE241 or POI. Semester(s) Offered: Every Other Spring.

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