Culinary Chemistry (GenEd; Spring; Kehlbeck). This culinary-themed course is an introduction to the chemistry involved in food
preparation and cooking. The course will include lecture and a laboratory experience with inquiry-based exercises in both the traditional chemical
laboratory setting and a typical kitchen setting. Topics include the chemical make-up of the food we eat, the relationship between structure and flavor, and how chefs exert exquisite control over chemical reactions to create the flavor and texture of a gourmet meal. Not open to students who have
completed CHM-101 or CHM-110, or have AP credit in chemistry.