CHEM 108 The Science of Cooking
Students will study biological and chemical concepts relating to food and cooking. Students will learn about structure and bonding of food constituents, cell theory, signaling, and biological structure. The course will also explore the history of food, ailments, or cures associated with food. Students will be able to examine foods in different cultures and apply their knowledge from the course to understand the importance of these foods.
First day attendance is mandatory.
Note: This course requires purchase of kitchen and food supplies that are additional cost to the course.
Prerequisites
Special information
Note: This course requires purchase of kitchen and food supplies that are additional cost to the course.
4 Undergraduate credits
Effective August 16, 2021 to present
Meets graduation requirements for
Learning outcomes
General
- Describe types of food molecules, relationships between structure and function, and human metabolism of food.
- Demonstrate critical thinking skills and scientific creativity.
- Apply scientific concepts covered in the course to global issues and perspectives, including newsworthy scientific stories.
- Effectively communicate about scientific concepts and problems with peers.
- Apply knowledge of measurement and interpret laboratory data and results.
Minnesota Transfer Curriculum
Goal 3: Natural Sciences
- Demonstrate understanding of scientific theories.
- Formulate and test hypotheses by performing laboratory, simulation, or field experiments in at least two of the natural science disciplines. One of these experimental components should develop, in greater depth, students' laboratory experience in the collection of data, its statistical and graphical analysis, and an appreciation of its sources of error and uncertainty.
- Communicate their experimental findings, analyses, and interpretations both orally and in writing.
- Evaluate societal issues from a natural science perspective, ask questions about the evidence presented, and make informed judgments about science-related topics and policies.
Fall 2025
| Section | Title | Instructor | books | eservices |
|---|---|---|---|---|
| 50 | The Science of Cooking | Acquaye, Michelle | Books for CHEM-108-50 Fall 2025 | Course details for CHEM-108-50 Fall 2025 |
Spring 2026
| Section | Title | Instructor | books | eservices |
|---|---|---|---|---|
| 50 | The Science of Cooking | Acquaye, Michelle | Books for CHEM-108-50 Spring 2026 | Course details for CHEM-108-50 Spring 2026 |