Course Schedule and Catalog
Course Schedule - Spring Semester 2025
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
Meeting location information can now be found on student schedules in ESTHER (for students) or on the Course Roster in ESTHER (for faculty and instructors).Additional information available here.
CHEM 178 002 (CRN: 26875)
THE CHEMISTRY OF COOKING
Long Title: THE CHEMISTRY OF COOKING
Department: Chemistry
Instructor: Tran Lu, Lesa
Meetings:
3:30PM - 5:00PM T (13-JAN-2025 - 25-APR-2025)
3:30PM - 6:00PM R (13-JAN-2025 - 25-APR-2025)
Part of Term: Full Term
Grade Mode: Standard Letter
Course Type: Lecture/Laboratory
Language of Instruction: Taught in English
Distribution Group: Distribution Group III
Analyzing Diversity: Yes
Method of Instruction: Face to Face
Credit Hours: 3
Course Syllabus:
Course Materials: Rice Campus Store
Restrictions:
Must be enrolled in one of the following Level(s):
Undergraduate Professional
Visiting Undergraduate
Undergraduate
Section Max Enrollment: 15
Section Enrolled: 0
Waitlisted: 0 (Max 99)
Current members of the waitlist have priority for available seats.
Enrollment data as of: 15-NOV-2024 12:50AM
Final Exam: No Final Exam
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.