CHEM 108

The Science of Cooking

3 Undergraduate credits
Effective January 9, 2017 – Present

Graduation requirements this course fulfills

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.

Special information

Note: First day attendance required except by instructor permission.

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.

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.