Dr. Patricia Christie
MIT Course Number
As Taught In
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.