SCI 166 Chemistry of Cooking

(Formerly CHE 126) 

3 hours: 1^1/2 hour lecture, 1^1/2 hour laboratory 

This course gives students a hands-on approach to explore the scientific basis for everyday cooking. Students will do edible experiments during the laboratory sessions and examine chemical principles. This course combines lecture and laboratory sessions as well as out of classroom activities. Students will learn methods of scientific investigation and will be able to understand the cooking process, i.e. chemical reactions occurring between components in defined food systems.