Chemistry and Kitchen : Introduction to Culinary Science

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About Course

Certificate course in Chemistry and Kitchen : Introduction to Culinary Science is a 30 hours online program aims to explore basic chemical concepts of everyday used materials in kitchen. Students will be able to relate food and related topics to various chemistry concepts and understand the chemical reactions and processes of cooking. This is an interesting and applicable course which encourages the students to explore science, especially Chemistry in everyday life.

What Will You Learn?

  • Chemistry behind cooking involving basic scientific principles and chemical reactions.

Course Content

Kitchen and Chemistry
Contents: Sense of taste and smell, Chemical reactions in cooking, Maillard reactions. Foams, bread recipe, leavening alternatives. Protein Chemistry: Amino acids, Denaturing proteins, milk, egg, meat, enzymes, glutamate and cheese. Emulsions: Emulsifying agents, Gum stabilizers. Colloids, Gel and suspensions- Starches, Agar and agarose, pectin and protein gels. Oils and Fats: Saturated fats, Monosaturated fats, polysaturated fats, Omega-3 and Omega-6 fats, trans fats. Solutions: Syrups and broth, candy and liquors. Heating: Browning reactions, Protein denaturing, volume reducing and drying, flavour producing, carcinogens, colour changes, nutrition changes and leavening. Cooking with acids and cooking with bases. Oxidation and Reduction: Apples, Avacados and lemon juice, Vinegar from wine, antioxidants. Boiling and Freezing: Raising the boiling point, Pressure cookers; Lowering the freezing point, making ice cream. Chemistry of yeast, yogurt, buttermilk, wine and beer. Cooking utensils: Methods and gadgets

  • Kitchen and Chemistry – 1
  • A cook is a Chemist – 2

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