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Advanced Kitchen Chemistry, Spring 2002

(Complete Item Description)

Abstract:: 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. 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?

Subject:: Science and Technology
Grade Level:: Post-secondary
Collection:: MIT OpenCourseWare

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"Kitchen Chemistry, Spring 2009"

(Complete Item Description)

Abstract:: " This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes."

Subject:: Science and Technology
Grade Level:: Post-secondary
Collection:: MIT OpenCourseWare

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Top Keywords

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Biochemistry Biology Cake Capsicum Cheese chemistry Chocolate Colloid Cook Cooking Dairy Denaturation Edible Enzyme Experiment Extraction food Hands-On Ice Cream Jam Kitchen Liquid Nitrogen Marinade Microbiology Molecular Gastronomy Muffin Pectin Phase Change Recipe Salt Stability Tofu Yeast

Conditions of Use

No Strings Attached
Remix and Share
Share Only
Read the Fine Print

No restrictions on your remixing, redistributing, or making derivative works. Give credit to the author, as required.

Your remixing, redistributing, or making derivatives works comes with some restrictions, including how it is shared.

Your redistributing comes with some restrictions. Do not remix or make derivative works.

Copyrighted materials, available under Fair Use and the TEACH Act for US-based educators, or other custom arrangements. Go to the resource provider to see their individual restrictions.

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