CHM 106 Chemistry of Food and Cooking

The study of culinary reactions explores fermentation of lactose in milk, dough rising, and making Kimchi. In addition, spectroscopy is used for enzymatic browning of fruits and vegetables and non-enzymatic browning of food (the Maillard reaction), freezing point depression and making ice-cream as well as spherification technique looking at food polymers. Papers, lab-based activities and exams will be graded. Fee: $60