The Chemistry of Cooking and Modernist Cuisine

Improves understanding of the scientific principlesof food and cooking. Investigates how scientific principles and techniques have revolutionized the culinary industry. Focuses on the molecular bases of food and their reactivity under various conditions. A hands-on look at applied chemical principles as seen in cooking during three lecture and three laboratory hours per week. One year of High School Chemistry is recommended. This course does not count towards the chemistry major or minor.