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

If chemistry wasn't your thing this is a great set of clearly understandable basics.

A great class on the basics. The instructor is very knowledgeable.

Learn about how our foods are evolving and what might be good or bad for you because of it!

This is a great overview of basic kitchen chemistry. Lots of fun and very interesting!

A+ This is Kurt Scheidt's 3 rd lecture this year and he is an amazing speaker. He shows the chemistry of everyday life and makes it very enjoyable to learn. This lecture showed how heat affects the chemistry of food and how to read a food label's list of ingredients. I hope this speaker comes back and continues to teach more courses!

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.

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.

This program would be fabulous for less experienced cooks (or cooks with less chemistry background).

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!