FYS 1120 - Kitchen Chemistry

Credits: 4
We all eat; but have you ever wondered if there is any scientific basis to what is being done in the kitchen? This is a course that considers the chemistry of cooking because we all love to indulge our two most chemically related senses–smell and taste. During the course we will consider topics such as: the use of salt in cooking, the chemistry of baking powder, enzymes and jellies, the chemistry of flavor, chemical changes during cooking, the science of ice cream, “Asparagus pee”, and how hot are chili peppers? We will also consider international food and cooking methodologies, as well as the interpretation of nutritional information and marketing messages. The course will (of course) involve food experimentation, and will expand and enlighten your taste and smell experience. This is not a rigorous chemistry course, but one for those who like to be more knowledgeable eaters.
McDaniel Plan: First-Year Seminar