Courses:

Course Info

• Course Number / Code:
• 5.S16 (Spring 2002) 
• Course Title:
• Advanced Kitchen Chemistry 
• Course Level:
• Undergraduate 
• Offered by :
• Massachusetts Institute of Technology (MIT)
  Massachusetts, United States  
• Department:
• Chemistry 
• Course Instructor(s):
• Dr. Patricia Christie 
• Course Introduction:
•  
• 
  
  5.S16 Advanced Kitchen Chemistry
  
  
  
  

  Spring 2002

  
  
  

  
  
  

  Course Highlights

  
  
  

  
  
  5.S16 Advanced Kitchen Chemistry
  
  
  
  

  Spring 2002

  
  
  

  

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

  
  
  

  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 prerequisit to Advanced Kitchen Chemistry is SP.287 Kitchen Chemistry, which is also on OCW.