CHEM 128 Food Meets Science: The Biochemistry of Cooking
Kitchens everywhere are biochemistry laboratories. Meats are prepared using heat or acid to elicit chemical changes. Yeast perform enzymatic reactions in doughs and during fermentations of alcohols. Ingredients can be thought of as chemicals and biological molecules, and cooking techniques as processes to change chemical structures. In this online course, lectures will describe the biochemistry of these molecules and processes, and video demonstrations will be used to exemplify these biochemical principals. Students will develop an awareness of the scientific basis of food preparation and the roles of ingredients in their food.
Cross Listed Courses
CHEM 128 & CHEM 128R