CHEM1020

Course content will demonstrate how basic scientific principles underlie everyday aspects of food and cooking, from fruits, grains, and meats to sauces and candies. One meeting each week will be devoted to a lecture-style presentation of basic chemistry as well as applications and relevance of basic chemistry to food and cooking. The second meeting will consist of interactive presentations and demonstrations given by local-area and in-house chefs and peer-driven collaborations/discussions.

Consumable Instruction Materials, Specialized Equipment or Facilities