Kitchen Chemistry

Kitchen Chemistry is a course that highlights the chemistry underlying food and cooking. We will examine topics such as trans fats, baking soda as a leavening agent in baking, chemical basis for ripening of fruit, pectin as a cellular glue, artificial sweeteners, GMOs, and enzymatic and non-enzymatic browning of foods. In-class demonstrations and edible experiments will be used to discuss the science behind cooking. Content will be discussed using a variety of contexts including primary scientific literature, public policy reports, mainstream media, and food blogs. This class is appropriate for all students interested in chemistry.