CHE 107 Culinary Chemistry

4 credit hours

In this lab-based course students will study the chemical & physical properties of ingredients and prepared foods, as well as the reactions that take place when food and beverages are prepared. Studies will include the impact of food on the human brain, the history of ingredients, and the economics of the food chain. Lab sessions will focus on the chemical and physical changes that foodstuffs undergo as they are transformed from ingredients to final products. Students will be strongly encouraged, but not required, to taste the results of the culinary experiments. Does not count toward a Chemistry major or minor, or Integrated Science.

Prerequisite: None
Laboratory Fee: $50
Liberal Arts: Science
Course is Offered: WI Every Year