Lecture, three hours; laboratory, two and one half hours. Preparation: high school chemistry, mathematics, physics. What makes lettuce crispy and some cuts of meat chewier than others? Exploration of origins of food texture and flavor, using concepts in physical sciences to explain macroscopic properties such as elasticity and phase behavior, … For more content click the Read More button below.
Lecture, three hours; laboratory, two and one half hours. Preparation: high school chemistry, mathematics, physics. What makes lettuce crispy and some cuts of meat chewier than others? Exploration of origins of food texture and flavor, using concepts in physical sciences to explain macroscopic properties such as elasticity and phase behavior, as well as physiological role of food molecules in plants and animals we eat. Letter grading.
