The Science of Deliciousness: Molecules, Methods, and Microbes
If you have tried to cook a favorite dish or wondered what makes it so delicious, this course is for you! We will encounter the molecules that influence food flavor and texture, the methods we use to transform those molecules, and the microbial chefs that create fermented foods. Knowledge of some basic science can help us to choose the best ingredients, develop the deepest flavors, and tackle kitchen challenges like cooking the perfect steak or making flaky pastries. Guest lectures from food experts will show these principles in action and offer views inside the making of plant-based foods, cheese, coffee, and chocolate. Homework assignments and in-person midterm and final exams will test the understanding of these topics.
Topics
- After taking this course, students will understand how humans perceive food flavors and textures the properties of the major food molecules how heat and other cooking methods transform food molecules how microbial fermentation contributes to food flavor, texture, and preservation how elasticity, viscosity, phase transitions, and diffusion are connected to food flavor and texture
- After taking this course, students will be able to use kitchen measurements to calculate physical properties of different foods use a few basic equations to predict the results of different cooking methods explain how a range of cooking methods work, in terms of the transformations of food molecules predict the effects of changing the time, temperature, or ingredients in a recipe connect coursework with activities from your everyday life
Official catalogue course objectives and student learning outcomes
Sources
- Course catalogue ↗2026-2027