CHEM 178: THE CHEMISTRY OF COOKING
Spring 2025 · Section 002 · CRN 26875
This course examines the chemistry involved in the composition, transformation, and consumption of food. Topics include chemical properties and reactions of food, cooking tools, and techniques, sensory perception, and nutrition. Lectures and hands-on kitchen experiments are taught in conjunction with Rice Dining Service. Knowledge of high school chemistry is expected.
- Credits
- 3
- Instructors
- Lesa Tran