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CHM209H Chemistry of Molecular Gastronomy

TitleCHM209H Chemistry of Molecular Gastronomy
Schedule1 lectures
TopicsExamines the fundamental chemical and physical processes that occur during the manipulation of edible molecules, and the resulting molecular transformations that produce different tastes and textures. Concepts will be considered through the lens of the modern practices of molecular gastronomy. This course is designed for students in humanities or social science programs.
BackgroundExclusions: CHM135H1/CHM136H1/CHM138H1/CHM139H1/CHM151Y1
  1. The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking, First Edition. Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, and Mark A.Wallert.
    ISBN: 9781118674208
    A no-cost online version is available through the U of T site license with the publisher here
LecturerDeborah Zamble, Rm: DB 443, Ph: 416-978-3568
Course OutlineCHM209H1 - OUTLINE - Winter 2018.pdf
Last Updated2018-07-04 10:46:14

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