BIOL 033 - The Science of Cooking and Nutrition

Second Semester.  We will examine the science behind food   preparation and current issues in nutrition.  Topics may include   proteins in whipped eggs and bread dough, prevention of  bacterial  growth, and microorganisms in fermented and alcoholic  foods.   We  will also discuss nutritional research and the  politics behind fad  diets and dietary guidelines.  Topics may  include health effects of  salt, fats, carbohydrates, growth  hormones, and genetically  modified foods.  Students will conduct  independent experiments and  give oral presentations on a current  nutritional controversy. Not  intended for majors in the  biological or chemical sciences.  

Prerequisites & Notes
Enrollment limit: 14.  Consent  of instructor required.

Ms. Romberg.


Credits: 3 Credits