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Jul 31, 2025
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College Catalog 2025 - 2026
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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
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