2021 INNO SUMMER INSTITUTE
Food Chemistry
Course Description
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!
Eligibility
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OutlineDay 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 |
