<p>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.</p>

Physiological Science

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

The cornerstone of the physiological science curriculum is vertebrate physiology, with emphases on integrative functions.

Integrative Biology and Physiology

General Education — Life Sciences with Lab Credit (Scientific Inquiry)

General Education — Physical Sciences with Lab Credit (Scientific Inquiry)

General Catalog

Science and Food: Physical and Molecular Origins of What We Eat

PHYSCI 7

5 units