food chemistry
Instructor: Kelli Slunt
Department: Chemistry
Course Number: FSEM 100B3
CRN: 12749 or 12750
Course Overview: This course is designed to introduce first year students to the pursuit of intellectual inquiry. Students will develop the intellectual skills necessary for liberal learning, skills needed to participate actively in the academic program of the university and subsequently over the rest of one’s life as one pursues serious endeavors.
Everyone must eat to survive, but do you ever think about the food you are eating. What gives it flavor? Why is it cooked in a specific manner? This first-year seminar course will explore the science of food and molecular gastronomy. Our class will enter into a conversation about kitchen chemistry by exploring a variety of questions:
- What is molecular gastronomy?
- What is the history of molecular gastronomy and food science?
- Why affects the color and texture of cooked vegetables?
- What are the chemical changes that occur in food during cooking?
- What determines the flavor of food?
- What effects how food tastes?
- What are the health benefits of certain foods?
- What is “asparagus pee” and what is the cause?
We will begin to answer these questions and others by reading and discussing various texts, news articles, and television programs. If possible, we will also have visits by professionals in the field. Students are expected to participate in discussions as much as possible.
This course assumes that students have an interest in science and, of course, food. Prior classroom knowledge of the material is not expected.
After completing the course, a student should
- gain an appreciation and understanding of food chemistry
- be able to participate in active, discussion-based, participatory learning
- begin to develop the skills for analysis and argumentation
- will learn how to conduct library research, inquire critically, and write within the scientific community
- be able to read, think, speak, and write using a variety of media including electronic
- learn to critically read a variety of texts and sources
- be able to use writing as a tool for exploration and expression of ideas and arguments
- learn to synthesize materials from several sources in order to construct and defend an argument
- be able to perceive, analyze, and value the perspectives of other thinkers, while recognizing and critiquing one’s own
- understand the validity and uses of different kinds of evidence, including quantitative data
- formulate meaningful questions and pose significant problems within the topic area of the seminar
Course Materials (subject to change):
- Kitchen Chemistry Video Clips, Royal Society of Chemistry, 2002, Discovery Communications Inc.
- Emsley, John, Vanity, Vitality, and Virility: The Science Behind the Products You Love to Buy, Oxford University Press, 2004
- Hillman, Howard, The New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen, Houghlin Mifflin, 2003.
- Parsons, Russ, How to Read a French Fry: And Other Stories of Intriquing Kitchen Science, Houghlin Mifflin, 2001
- Alton Brown, I’m Just Here for the Food: Food + Heat = Cooking, Harry N. Abrams, 2002.
- McGee, Harold, On Food and Cooking: the Science and Lore of the Kitchen, Scribner, 2004.
- Popular press news items and clips from the Food Network and Discovery Channel
- Selections from Journal of Chemical Education and Journal of Agricultural and Food Chemistry
Grading:
- 30% Class Participation
- 20% Journal
- 30% Individual Research Papers
- 20% Final Poster or Oral Presentation
Class attendance is required. Class attendance is essential since this course is discussion based. During the class time, we will be discussing, completing in-class writing assignments reflecting on the readings or discussions. Absences will detract from your ability to meaningfully participate in the discussions and develop skills that will be useful in additional courses and in life. Lateness to the course is distracting to others and students should attempt to be on time. Out of courtesy to your fellow classmates, please turn off all cellular phones or pagers. Please contact me as soon as possible if you are absent from class. You need to notify me immediately of such an emergency.
Course Units and Reading Assignments:
Unit 1: Introduction to the course and to food science and molecular gastronomy
Unit 2: Flavor Chemistry
- What is taste and smell?
- How do chemicals structure and shape affect taste and smell?
- Why do onions make us cry?
- What makes chili peppers hot?
- How do flavors pair together?
- Does the water solubility of a substance affect its taste?
Unit 3: Cooking of Food and Cooking Myths
- The use of salt in cooking
- Chemical changes during cooking
- Fried foods
Unit 4: Food for Thought – the truths behind what we eat
- Health/nutritional benefits of food – chocolate? Antioxidants? Garlic?
- Fat and cholesterol
- Vitamins
- What is asparagus pee?
Final project: Research and present the science behind your favorite food product or develop your own Jelly Belly flavor or Jones Soda flavor. Prepare a power point presentation, poster presentation, or web-based presentation about your product.