FAS 1100 - Kitchen Science

Credit Hour(s): 3

Course Description: Fundamental principles of food science, including the chemical processes behind common cooking phenomena such as browning, gelatinization, fermentation, and emulsification. Emphasizes the importance of the scientific method to distinguish between evidence-based practices and culinary myths. Topics also include food safety, preservation, and global food security.

Course Level: Undergraduate
Schedule Type(s): Lecture
Course Attribute(s): Wright State Core
Grade Mode: Standard
Term(s) Offered: Fall, Spring, Summer