Semester-Long Elective

Between its origin and our plate, food often undergoes some form of intentional modification, either to enhance flavor, increase shelf life, or improve its appearance. These processes can be as simple as roasting a carrot to enhance sweetness through the Maillard reaction or as convoluted as intentionally changing the protein structure of an egg through molecular gastronomy. They all have one important thing in common...they are deeply rooted in science. Through practical, hands-on experiments, we will discover how chefs and food manufacturers transform our food into the products we consume every day. Among other topics, we will investigate emulsifications, gluten development, food preservation, molecular gastronomy, and spice to understand how and why they are used...and we may just create some delicious delicacies along the way. They say “you are what you eat,” so bring an inquisitive mind and a healthy appetite and let’s find out what you’re made of.