CHEM 110

Molecular Gastronomy

The lecture/lab course Molecular Gastronomy fulfills the Core B2 Science requirement for non-science majors. This course will focus on the science of food and drink, including pasta, coffee and ice cream. What happens on the molecular level when eggs are whipped? And why does popcorn pop? Such questions will form the basis for the science you will learn in lecture and underlie our approach to the laboratory component of the course where we will cook, scientifically examine (and eat) food. This course is for SII students only.

Restriction: Course area restricted to SII_PROGRM