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The course is designed to illustrate how chemical knowledge helps demystify common practices and beliefs (many of which are erroneous) in food processing, cooking and cleaning. Emphasis is given to observable changes in color, odor, taste and texture. Some newer technologies in cooking, cleaning and utensil materials will be discussed. The impact of cooking and cleaning methods on the environment will be examined. The health aspect of herbs and spices encountered in the kitchen will be discussed.