(Same as Chemistry M157.) Lecture, three hours; discussion, one hour. Requisite: Chemistry 153A. Recommended requisites: Life Sciences 7A, 7B. Study of science of food. Study of food units physical, biological, environmental, social, and behavioral sciences. Use of scientific concepts to explain properties of food. Covers range of topics that focus on science of cooking, critical role of microbes in transformation of foods, genetic and environmental concerns related to acquisition of food, and impact of different dietary systems on metabolism and physiology. Comprises four major interrelated topics: molecules of food and their sources, science of cooking, acquisition of food, eating. P/NP or letter grading.