SC 147 - The Science of Cooking

Credit Hour(s): 4
Contact Hours: (3, 2)

This course uses common food preparation techniques to introduce students to scientific principles. Students will find answers to why recipes contain certain ingredients, why eggs solidify when cooked, why foods are prepared certain ways, as well as many other food related science questions. Laboratory experiments performed by cooking common foods in the kitchen will illustrate the impact of physical or chemical changes in a food system on the flavor, texture and appearance of the food. Important concepts and terminology related to the chemistry behind proteins, fats, carbohydrates, beverages and other food products will be developed throughout the course. No science background is necessary to take this course and it is designed for non-science majors that want to explore science through foods.