Course Catalog - 2019-2020

     

CHEM 178 - THE CHEMISTRY OF COOKING

Long Title: THE CHEMISTRY OF COOKING
Department: Chemistry
Grade Mode: Standard Letter
Course Type: Lecture/Laboratory
Distribution Group: Distribution Group III
Credit Hours: 3
Restrictions:
Must be enrolled in one of the following Level(s):
Undergraduate Professional
Visiting Undergraduate
Undergraduate
Description: This course examines the chemistry involved in the composition, transformation, and consumption of food. Topics include chemical properties and reactions of food, cooking tools, and techniques, sensory perception, and nutrition. Lectures and hands-on kitchen experiments are taught in conjunction with Rice Dining Service. Knowledge of high school chemistry is expected.