The Science of Food, Cooking and Eating

3 credits · Undergraduate Programs

Introduction to a scientific understanding of food and cooking using principles from a range of biological sciences, including biochemistry, molecular biology, microbiology, immunology, physiology and ecology. Topics include: building blocks of food, molecular-level understanding of recipes, biochemical reactions of cooking, microbiology of food production, physiology of sensory apparatus, food-related diseases, and industrialized food production. Antirequisite(s): Not open for registration to Honours, Majors or Minors in the Department of Biological Sciences or to Natural Sciences program students with a Concentration in Biological Sciences, or to Environmental Science program students with a Concentration in Biological Sciences, or to Neuroscience program students.