Molecular Gastronomy: Chemistry and Culinology of Food (NUTR 441) Certificate | UW Professional & Continuing Education
Courses » Molecular Gastronomy: Chemistry and Culinology of Food (NUTR 441)

Molecular Gastronomy: Chemistry and Culinology of Food (NUTR 441)

Part of the Certificate in Food, Nutrition & Health.

Course Description

Studies the scientific principles behind modern culinary techniques, with emphasis on sensory evaluation, nutrient quality and health. Students will need access to a home kitchen with basic appliances and tools to complete the in-home laboratory experiences and to a digital camera to upload photos of experiment results in order to complete course assignments. This course takes significant time to complete the in-home laboratory experiences. Some course lab assignments require cooking and tasting foods that contain dairy, meat, poultry, eggs and gluten products.


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