Science and Food: Physical and Molecular Origins of What We Eat

Lecture, three hours; laboratory, two and one half hours. Preparation: high school chemistry, mathematics, physics. What makes lettuce crispy and some cuts of meat chewier than others? Exploration of origins of food texture and flavor, using concepts in physical sciences to explain macroscopic properties such as elasticity and phase behavior, as well as physiological role of food molecules in plants and animals we eat. Letter grading.

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Course

Instructor
Amy C. Rowat
Previously taught
20S 19S 18S 17S 16S 14S 13S 12S

Previous Grades

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