2021 INNO SUMMER INSTITUTE
Why does ketchup taste so good on fries? What’s the difference between a sourdough loaf and a pile of flour? In this course, discover the mechanics behind the flavors and sensations you’ve known your whole life. We will cover topics such as chemical reactions that take place when you cook food, the chemical difference between raw and cooked meat, and the different flavor interactions in food. Participate in labs such as extracting DNA from a strawberry, or turning apple juice into apple-flavored caviar! Come experience a blast of flavor next summer with Food Chem!
Day 1: What Makes Up Your Food?
Day 2: Endo and Exothermic Reactions
Day 3: Flavor Groups
Day 4: Food Flavor Interactions
Day 5: Taste and Smell
Day 6: What is Healthy Food?
Day 7: Chemical Changes in Cooking
Day 8: Molecular Gastronomy
Day 9: Research Day
Day 10: Research Presentation