Unit X: Food Chemistry

Food Chemistry

“Cooking—of whatever kind, everyday or extreme—situates us in the world in a very special place, facing the natural world on one side and the social world on the other. The cook stands squarely between nature and culture, conducting a process of translation and negotiation. Both nature and culture are transformed by the work. And in the process, I discovered, so is the cook.”

― Michael Pollan, Cooked: A Natural History of Transformation

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods.

Cookies

The Chemistry of Cookies

Baking the Best Cookie

Spherification

Introduction to Spherification

*denotes supplemental material, not distributed in class

Additional Resources

Millard Reaction

Reading

Lab activity

Smell the Maillard Rxn

SIMULATION

Electrolysis

GROUP PROJECT

Electrochemistry Project

W H P D

ROCKETBOOK PAGES: DOT GRID | GRAPH | LINED

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KEY

P Pre-lab Quiz (Canvas) H Handout

W Web page D Data

Canvas