A batch of freshly baked peanut butter raisin muffins on a cooling rack. (Image courtesy of Aayesha Siddiqui.)
Instructor(s)
Dr. Patricia Christie
MIT Course Number
5.S16
As Taught In
Spring 2002
Level
Undergraduate
Course Description
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 ES.287 Kitchen Chemistry, which is also on OCW.