Food Science I

FOOD SCIENCE 1 Unleveled 700

2.5 credits

Students will learn about food molecules and how chemical reactions can affect food texture and flavor.

They will see how everyday cooking and haute cuisine can heighten basic principles in chemistry, physics, and engineering. Students will learn to become an experimental scientist in the kitchen while they discuss molecules moles, flavor, pH, energy, temperature, heat, phase transitions (sous vide), diffusion and spherification (thickeners, diffusion), heat transfer and how it affects taste and texture, and the science of candy.