BIO 115 - The Science of Food

Institution:
Northern Pennsylvania Regional College
Subject:
Biology
Description:
Taking inspiration from the interdisciplinary collaborations between the scientific and culinary worlds, this course explores the science of food. The kitchen table is the setting for blending biology, chemistry, physics, and mathematics principles and their applications. The biochemistry of food molecules, their transformations, and the biological, chemical, and physical principles used to achieve these transformations is a key emphasis, along with the aspects of human physiology that allow for the sensation and enjoyment of food. At-home and class projects will serve as hands-on demonstrations of scientific principles at work in the kitchen.
Credits:
3.00
Credit Hours:
Prerequisites:
Corequisites:
Exclusions:
Level:
Instructional Type:
Lecture
Notes:
Additional Information:
Historical Version(s):
Institution Website:
Phone Number:
(814) 230-9010

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