5.S16 Advanced Kitchen Chemistry

As taught in: Spring 2002

Peanut butter raisin muffins.

A batch of freshly baked peanut butter raisin muffins on a cooling rack. (Image courtesy of Aayesha Siddiqui.)




Dr. Patricia Christie

Course Features

Course Description

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?

This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is SP.287 Kitchen Chemistry, which is also on OCW.