BIO SCI 9B
Science of Cooking
The kitchen is used as a laboratory to introduce fundamental principles of biology, chemistry, and physics. A molecular/cellular analysis of cooking, including concepts such as protein structure, browning reactions, colloids, emulsions, carbohydrate metabolism, and development of flavor/texture through biochemical transformations.
Prerequisites & course information
The kitchen is used as a laboratory to introduce fundamental principles of biology, chemistry, and physics. A molecular/cellular analysis of cooking, including concepts such as protein structure, browning reactions, colloids, emulsions, carbohydrate metabolism, and development of flavor/texture through biochemical transformations.
Sources
- Course catalogue ↗2026-2027