Culinary Science

Topics

• Describe composition and functionality of common ingredients used in the kitchen and product development lab.
• Explain how cooking techniques facilitate ingredient interactions and transform mixtures of ingredients into flavorful foods.
• Implement food safety principles in the kitchen.
• Discuss differences and similarities between food production in a kitchen and food processing on a large scale.
• Identify the scientific disciplines that support the field of food science and the food industry broadly.
• Describe the importance of reductive perspectives in Food Science.
• Describe the importance of systems-wide perspectives in Food Science.
• Discuss challenges and opportunities facing our evolving food systems.

Official roster learning outcomes