CHEMISTRY ON A PLATE

Course Objectives: 

Understanding the difference between taste and flavour means enjoying the food you eat every day at a new and deeper level. While analysing the very well-known recipes from all over the world like eggs Benedict, osso buco, ceviche, or içli köfte, we will actually be working on various culinary reactions such as caramelization, nixtamalization, pasteurization, Maillard reactions, redox reactions, etc. Students will soon see that the chemistry textbook was a part of their daily lives all along, even on something as ubiquitous as their plate. The aim of this course is to teach how to benefit from basic science to improve our way of living.

Course Content:

• Matter, Measurement, and Energy
• Water and its Properties
• Atoms, Elements, Molecules, Compounds, Mixtures, Solutions, and Ions
• Proteins, Carbohydrates, and Nucleic Acids
• Nomenclature
• Fundamentals of Chemical Bonding
• Chemical Reactions and their Rates
• Acids, Bases, and Salts
• Fats and Oils
• Emulsions and Foams
• Enzymes
• Phenolic Compounds
• Taste and Flavour