BIOL 033 - The Science of Cooking and Nutrition

Next Offered: Spring 2014
Semester Offered: Second Semester
Credits (Range): 3 Hours
Attribute: 3 NS
This course will examine the science behind food preparation and nutrition. It will cover the basic biochemistry and physiology of salts, acids and bitter alkaloids, carbohydrates, lipids, proteins, and vitamins. We will cover both how these molecules affect the texture and taste of foods, and how they affect the health of the individual eating them. Students will discuss the methods used in nutritional research, the limits of these methods, and the politics behind fad diets and dietary guidelines.  In addition, students will research, orally present, and write a paper on a current nutritional controversy. Not intended for majors in the biological or chemical sciences.

Enrollment Limit: 14
Instructor: L. Romberg.
Consent of the Instructor Required? Yes
Prerequisites & Notes