Course Schedule - Fall Semester 2017

     

CHEM 178 002 (CRN: 17115)

THE CHEMISTRY OF COOKING

Long Title: THE CHEMISTRY OF COOKING
Department: Chemistry
Instructor: Tran Lu, Lesa T.
Meetings:
3:00PM - 4:29PM M NSV 110 (21-AUG-2017 - 1-DEC-2017) 
3:00PM - 5:29PM W NSV 110 (21-AUG-2017 - 1-DEC-2017) 
Session: Full Term
Grade Mode: Standard Letter
Course Type: Lecture/Laboratory
Language of Instruction: Taught in English
Distribution Group: Distribution Group III
Method of Instruction: Face to Face
Credit Hours: 3
Course Syllabus:
Course Materials: Rice Campus Store
 
Restrictions:
May not be enrolled in one of the following Level(s):
Graduate
Section Max Enrollment: 20
Section Enrolled: 13
Waitlisted: 0 (Max 99) 
Current members of the waitlist have priority for available seats.
Enrollment data as of: 15-AUG-2022 11:23AM
 
Additional Fees: None
 
Final Exam: No Final Exam
Final Exam Time:
12-DEC-2017  
2:00PM - 5:00PM T TBA TBA
 
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.