Natural Science 0231 - Culinary Biochemistry

The biochemical properties of food determine how humans can prepare and benefit from food. Why does wheat flour make great bread while rice flour does not? Why are eggs so versatile? What is flavor and taste? Why do we need to eat certain foods for proper health? These are just a few of the questions that we will be addressing in this kitchen laboratory course. Each week we will be conducting experiments using food (most of which should be consumable) in order to learn how the biochemistry of food dictates its behavior in preparation. Students will design their own experiments with food and explain the underlying biochemical principles. We will also address human metabolism and how foods contribute to sustaining life. Note: we will be using meat, eggs, nuts and gluten-containing flour repeatedly, so vegetarian/vegan students as well as those with food allergies may want to consider carefully before enrolling.

Writing and Research In this course, students are expected to spend at least six to eight hours a week of preparation and work outside of class time. This time includes reading, writing, research.