Kitchen Chemistry

Have you ever wondered why olive oil is a liquid but butter is solid? Or why bread and cookies rise when baked? This Kitchen Chemistry course is an experimental approach to chemistry, as seen in cooking. We will examine topics such as trans fats, baking soda as a leavening agent in baking, ripening of fruit, artificial sweeteners, GMOs, and enzymatic and non-enzymatic browning of foods. Edible experiments will be used to discuss the science behind recipes. Enrollment limited to 14 first year students. Instructor permission is required.