The Science and Engineering of Cooking

4 credits · Undergraduate

This course will discuss concepts from the physical sciences and engineering (e.g. heat and mass transfer, phase transitions, fluid mechanics, etc.) that serve as a foundation for everyday cooking and haute cuisine. The course will integrate the expertise of visiting chefs from the Bay Area (and beyond) who will serve as guest lecturers and present their cooking techniques. These unique opportunities will be complemented by lectures that investigate in-depth the science and engineering that underlie these techniques.