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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

  • Student at the Inno Summer Institute​
  • Cannot take ​Body Science 

Outline

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 

Content Developers

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Mihika Thakurta
Lead Instructor
Details
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Shaunna Bining
Instructor
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Camron Ray
​Instructor
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Matthew Riddell
​Instructor
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