<p>Lecture, three hours. What is difference between baking soda and baking powder? Why do some recipes call for butter, margarine, or shortening? Answers to these questions and more through dive into chemistry happening every day in your kitchen. Study of macromolecules that make up food (carbohydrates, proteins, and lipids), their chemical properties (hydrophobicity, pH, melting point, degree of saturation), and how to use these properties to control texture and taste in food. Chemical concepts are learned in fun, intuitive way, while use of scientific method in improving food preparations is also learned. Opportunities to participate in scientific process through weekly at home experiments in kitchen, and creative research project. P/NP or letter grading.</p>

Chemistry and Biochemistry

Combining rigorous, inclusive pedagogy with opportunities for co-curricular activities—including research, internships, and community engagement—the College provides students with diverse learning experiences that helps them thrive, become critical thinkers, and transform society.

College of Letters and Science

Chemistry is concerned with the composition, structure, and properties of substances, the transformations of these substances into others by reactions, and the kinds of energy changes that accompany these reactions.

General Catalog

What's Cooking Chemistry in the Kitchen

CHEM4B

4 units