Advanced Chemistry of Cooking
About the Course:
This course will provide an overview of the basic molecular components and chemical processes involved in food and cooking, and is geared primarily to chemistry, biology, and related majors. (Other majors should take a look at Beginning Chemistry of Cooking, Chem 98)
There will be one hour-and-a-half-long lecture per week on Thursday evenings at 6 PM. Unlike the lower division chemistry of cooking course, attention will primarily be given to the chemical structures and mechanisms involved in food biochemistry, nutrition and a variety of cooking techniques.
To solidify material taught, a weekly edible cooking lab will be assigned to be completed by the following week's lecture. Labs will be designed to relate to the material taught in lecture for that week and will require about 3 hours of cooking to be done in groups of 3 to 4 people.
In place of a final examination, a group presentation will be assigned to be completed by the second-to-last week of class. Students will design a cooking experiment based on the food chemistry literature (i.e. the Journal of Agricultural and Food Science) and present their findings to the class. They will also bring in a sample of their results in a potluck to be held during the final lecture.
The course text (recommended, not required) is Fennema's Food Chemistry, 4th Ed. Lecture material will largely be based on this text, but will be supplemented by journal articles an in-class demonstrations.
How to Enroll:
Because of the technical nature of the lecture material, it is STRONGLY recommended that you take at least one semester of organic chemistry before attempting to enroll. Priority will be given to students that have taken Chem 3A/112A or an equivalent organic chemistry course. Students who have NOT taken organic chemistry but are still interested in this course are strongly encouraged to enroll in the lower division chemistry of cooking course, Chem 98, which will cover similar material from a less technical perspective. Course material will be designed so that students who have taken Chem 98 will be able to take Chem 198 in future semesters.
Enrollement will be handled by lottery with some priority given to graduating seniors and graduate students. In order to be elligible for enrollment, we ask that you please attend the first lecture on THURSDAY, SEPTEMBER 1ST at 6 PM in 121 Wheeler Hall.
Course Contact: chemcook198 AT gmail.com
Faculty Sponsor: Matt Francis
Time & Location:
|Section 1||Samouil Farhi|
|42||121 Wheeler||Th 6p-7:30p||9/01||started||—|
|Syllabus: Chemistry 198 Syllabus.docx||Aug 30||17kb||Unknown||View Download|
Course info last modified August 24, 2011. This page has been viewed 4390 times.