Molecular Gastronomy: Chemistry and Culinology of Food (NUTR 441)
Part of the Certificate in Food, Nutrition & Health. Open to non-certificate students.
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.