Course Description

This course is a lecture-only course covering the foundational biological concepts with an emphasis on the biochemistry of common food macromolecules, the consequences of cooking techniques on these macromolecules, carbohydrate metabolism, and the impacts of genetic engineering and modern agriculture on ecosystems and food security. In this class we will use in-class demonstrations, small group activities, and “kitchen experiments” (out-of-class assignments) to learn the scientific method and practice critical thinking skills.