The Science of Food

BIO 115 The Science of Food   3 credit hours

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.

Registration deadline is May 28, 2025. For more information or to register, email This email address is being protected from spambots. You need JavaScript enabled to view it. or call 814-230-9010.