L.BIO 248 - Science of Food & Cooking-AH

Credits: 3

This is an in-depth study course that will immerse students in a close examination of the science behind the food they eat and the methods used to prepare it. Scientific topics explored may include botany of seeds and edible plants, the chemistry of cooking at high and low temperatures, protein structure and function in yogurt production, the chemical activity of different leavening agents in cake-baking, the science of bacterial contamination and food safety, among many others. A primary learning technique will be independent student-led kitchen research projects outside of class. Students must have reliable access to a kitchen, basic cooking and baking equipment, and transportation to a grocery store for supplies, which must be purchased separately from the course fee.
Prerequisite: L.LIB-100, L.LIB-105, L.LIB-110, and a Math Modeling (-FM) course
Co-requisite: None
General Education Classification: Not Applicable