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?
Covers over 5,000 reports published by the National Academies Press for the National Academy of Sciences, National Academy of Engineering, Institute of Medicine and National Research Council in the US.