5.S16 Advanced Kitchen Chemistry

Spring 2002

Peanut butter raisin muffins.
A batch of freshly baked peanut butter raisin muffins on a cooling rack. (Image courtesy of Aayesha Siddiqui.)

Course Description

This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste?

 

This course is the second in a series of two courses in kitchen chemistry.  The prerequisit to Advanced Kitchen Chemistry is SP.287 Kitchen Chemistry, which is also on OCW.

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Staff

Instructor:
Dr. Patricia Christie

Course Meeting Times

Lecture:
One session / week
2 hours / session

Level

Undergraduate