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  • Video 
    The Chemistry of Cookies

    The Chemistry of Cookies

    You stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it's not magic; it's science. Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.

    Subjects:
    Chemistry and Food Science
    Keywords:
    Food -- Composition Food -- Analysis
    Resource Type:
    Video
     
  • Courseware 
    Advanced Kitchen Chemistry

    Advanced Kitchen Chemistry

    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?

    Subjects:
    Chemistry and Food Science
    Keywords:
    Food -- Composition Chemical reactions Science -- Experiments
    Resource Type:
    Courseware