Advanced Kitchen Chemistry

Peanut butter raisin muffins.

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

Instructor(s)

MIT Course Number

5.S16

As Taught In

Spring 2002

Level

Undergraduate

Cite This Course

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.

Christie, Patricia. 5.S16 Advanced Kitchen Chemistry, Spring 2002. (MIT OpenCourseWare: Massachusetts Institute of Technology), http://ocw.mit.edu/courses/chemistry/5-s16-advanced-kitchen-chemistry-spring-2002 (Accessed). License: Creative Commons BY-NC-SA


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