Online Program
Online Lecture: Science in the Kitchen — An Introduction to Food Chemistry
Program No. 25070RJ
Join us on Monday, Dec. 2, 2024, at 2 p.m. (ET)/ 11 a.m. (PT), for a one-hour lecture and Q&A to learn about the molecular side of the food we eat every day.
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At a Glance
This three-part online lecture series will examine the fascinating world of chemistry in our everyday lives. Join Northwestern University Chemistry Professor Karl Scheidt as he explores the science behind the phenomena we encounter daily. In the third of three presentations, we will learn about food and cooking. What happens when you toast bread and what in the world is polysorbate 60? The creation and preparation of food involves numerous techniques and approaches, many of which are molecular in nature. This lecture will cover different cooking techniques from a scientific perspective and take a closer look at various food components, including what an emulsifier is and what makes a chili pepper so hot.
General Notes
This lecture is the third in a series of three lectures. To attend the full series, please also enroll in "Online Lecture: Enzymes in the World Around Us — From Fermentation to New Drugs" (#25034) on September 23, 2024 at 3 p.m. ET, and "Online Lecture: 20th Century Medicines that Changed the World" (#25052) on October 28, 2024 at 2 p.m. ET. The cost is $25 per lecture.
Participant Reviews
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If you were looking for a program that would help you with your cooking (e.g. the cooking show from the Lessons in Chemistry novel) you will be disappointed with this program as it does not cover the cooking process at all.
— Review left December 5, 2024
It was so interesting. Helped me understand why certain things are cooked and prepared in certain ways. The speaker’s explanations of the chemistry behind food preparation takes away some of the mystery of following a recipe.
— Review left December 4, 2024
This program would be fabulous for less experienced cooks (or cooks with less chemistry background).
— Review left December 3, 2024
An informative tour by a Chemistry Professor of some of the science behind our food. Includes leavening, browning, preservatives and more. It's not too technical and is spiced with humor!
— Review left December 3, 2024
