Jul 31, 2025  
College Catalog 2025 - 2026 
  
College Catalog 2025 - 2026

CUL-117 The Science of Food & Cooking


This course explains the scientific concepts at work when we cook and eat. Among the concepts investigated are thermodynamics, atoms and molecules, the Maillard reaction, fermentation, acids and bases, colloids, food preservation, modernist techniques and equipment, sensory perception, and the physiology of taste. Students engage in scientific and quantitative reasoning throughout the course, which ends with a culminating assignment that addresses a scientific hypothesis related to gastronomy.
Prerequisites None
Gen. Ed. Course No
Mass Transfer Course No
Credits: 3