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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)

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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There are currently no sections of this course available.

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