CHEM 178
THE CHEMISTRY OF COOKING
This course examines the chemistry involved in the composition, transformation, and consumption of food. Topics include chemical properties and reactions of food, cooking tools, and techniques, sensory perception, and nutrition. Lectures and hands-on kitchen experiments are taught in conjunction with Rice Dining Service. Knowledge of high school chemistry is expected.
Prerequisites & course information
Short Title: THE CHEMISTRY OF COOKING Department: Chemistry Grade Mode: Standard Letter Course Type: Lecture/Laboratory Distribution Group: Distribution Group III Credit Hours: 3 Restrictions: Enrollment is limited to Undergraduate, Undergraduate Professional or Visiting Undergraduate level students. Course Level: Undergraduate Lower-Level
Sources
- Course catalogue ↗2026–2027