The Chemistry of Cooking


Have you ever cooked something (or watched someone else cook), and did you know that this also makes you (or them) a chemist? This course will teach you about how chemistry is involved in cooking in a fun, collaborative environment.

This course is not currently accepting new students.
The Chemistry of Cooking

About this Course

This course is not currently accepting new students.

Class 1

  • Students will learn about introductory chemistry terminology and the types of heat transfer and transformations caused by heat.
  • Students will create a collective word cloud with chemistry-related terms, which they can reference later to review chemistry concepts at a glance. They will also create a list of physical and chemical changes that they brainstorm.

Class 2

  • Students will learn about two types of cooking reactions: starch gelatinization and the Maillard reaction. They will also learn about acids and bases in cooking.
  • Students will create their first recipe for their Chemistry Cookbook.

Class 3

  • Students will learn about the other two main cooking reactions: protein denaturation and protein hydrolysis. They will also learn about a variety of different dry and moist cooking techniques.
  • Students will create their own drawings of protein molecules in denaturation and hydrolysis reactions. They will also co-create a complete presentation about different types of cooking techniques.

Class 4

  • Students will learn about how what they’ve learned can apply what they’ve learned and what some possibilities within the food chemistry field are. Students will finalize their creation of their Chemistry Cookbook and have a chance to share some parts of it with their peers.

Homework not included

Meet Your Instructor: Purnota Tanzilla

Hi, I’m Tanzilla Purnota! I love science and am super passionate about making it more accessible, engaging, and fun for kids. During my free time, I like learning new things (especially about science). I also love to write, read, and teach! For my undergraduate career, I studied Molecular and Cell Biology at UC Berkeley.

The Chemistry of Cooking

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