BIO SCI 9B (4.0 units) – Session II
The kitchen is used as a laboratory to introduce fundamental principles of biology, chemistry, and physics. A molecular/cellular analysis of cooking, including concepts such as protein structure, browning reactions, colloids, emulsions, carbohydrate metabolism, and development of flavor/texture through biochemical transformations. (II) Online Course. Access your online course in MyEEE the week prior to the Session start date.