HNRS-251 | Culinary Chemistry

Full Title: Culinary Chemistry

Topic Description:

Why do eggs become solid when heated? What makes browned meat so tasty? Is salt really that bad for you? How does an Instant Pot cook food so quickly? The principles of chemistry hold the answer! Through reading, writing, lectures, discussion, and in class culinary experiments, we will use the principles of chemistry to investigate topics such as the science behind cooking the perfect poached egg, making bread rise, and wine making. By taking a closer look at chemistry in the kitchen, we will also unravel the key for communicating scientific understanding to both experts and the general population.

Counts as Global? No

Topic Approved: March 2023