INQ-251 | Chemistry of Food and Cooking

Full Title: Chemistry of Food and Cooking

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 cooking the perfect poached egg, making bread rise, and wine making. By taking a closer look at chemistry in the kitchen, we will develop both your culinary and scientific appreciation.

Counts as Global? No

Topic Approved: February 2010