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

Credits: 3

This is an online, asynchronous course that will immerse students in a close examination of the science of the food they eat and the methods used to prepare it. Scientific topics explored may include 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 others. Students must have reliable access to a kitchen, basic cooking and baking equipment, and transportation to a grocery store to purchase food.
Prerequisite: None
Co-requisite: None
General Education Classification: Scientific Inquiry & Innovation-ES

Requirements: Students must have reliable access to a kitchen, basic cooking and baking equipment, and their own transportation to a place to buy needed groceries.