This course will explore a variety of topics related to the science of food including: the chemistry and nutrition of carbohydrates, fats and proteins; the chemistry and importance of the various vitamins, minerals and phytochemicals in our diets; the use of food substitutes and additives to various food products; the role of microorganisms in the production of various foods such as bread and yogurt and how these microbes alter the chemistry of important foods; and the chemical changes that take place in foods during cooking and baking. We will be spending significant time both in the lab and in the kitchen, conducting experiments and investigating the impact of cooking and baking on different foods.

Prerequisite: Chemistry, Honors Chemistry or AP Chemistry. UC approved.

Interview with: Dr. Schafer

Produced by: Larissa Tyagi