BIOL 033 - The Science of Cooking and Nutrition
Next Offered: 2009-2010
Semester Offered: Second Semester
Credits (Range): 3 Hours
Attribute: 3 NS
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. Consent of instructor required. Enrollment limit: 14.
Instructor: L. Romberg.
Prerequisites & Notes
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