Online Lecture: Science in the Kitchen — An Introduction to Food Chemistry

Join Northwestern University Chemistry Professor Karl Scheidt for a fascinating look at the chemistry behind food and cooking. What happens when you toast bread, and what in the world is polysorbate 60? The creation and preparation of food involve numerous techniques and approaches, many of which are molecular in nature. This lecture will explore 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.

Your online lecture will take place live over the course of 1-2 hours. All times are listed in the EASTERN time zone. If you live in a different time zone, please adjust your schedule accordingly. This live online experience uses Zoom Webinar, an easy-to-use web video service that includes closed captioning. All you need is an Internet connection and your computer. You will receive a confirmation email when you enroll, and a reminder email one week and one day before, as well as the morning of the event with a link and instructions on how to tune in. You will not be pictured on screen during the lecture, but you will have the opportunity to ask the instructor live questions using the Q&A box. Unless otherwise noted, all those who enroll in this program receive access to the live event as well as a recording of the lecture that you can watch any time within the two weeks following the live event.