Science of Food & Cooking

As scientists and engineers, we often overlook the science behind everyday activities like cooking. I, too, found cooking challenging until I began viewing it as an experimental science, not unlike laboratory work. This course invites you to explore the kitchen as a laboratory, where altering variables can lead to different results, just like in any scientific experiment. Food preparation involves a myriad of chemical reactions and the manipulation of molecular behavior, with ingredients combined in precise proportions and sequences. External influences such as freezing, heating, and mechanical mixing are applied to achieve desired outcomes, mirroring laboratory practices. Food science delves into the biochemistry, chemical engineering, and thermodynamics of the soft, deformable materials that comprise our meals. For example, we'll examine how the cooking of a steak (whether rare, medium, or well-done) changes its texture and response to applied forces, using techniques akin to material testing in engineering. By the end of this course, you'll have gained a deeper understanding of the chemistry, physics, and mechanics involved in food preparation and cooking processes. Let this journey inspire you to see your kitchen—and your meals—in a whole new light!