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GE1346 - The Chemists Kitchen (The Science of Food and Cooking)

Offering Academic Unit
Department of Chemistry
Credit Units
3
Course Duration
One Semester
GE Area
Area 3: Science and Technology
Course Offering Term*:
Semester A 2020/21
Semester B 2021/22 (Tentative)

* The offering term is subject to change without prior notice
 
Course Aims

This course allows students to discover food and cooking from a scientific point of view with an emphasis on ways to cook better and to have a healthy life. The course material includes some introduction to biology and chemistry. Topics such as food selection, food evaluation and food composition are included. Methods of cooking different foods, such as eggs, meat, poultry, fish and shellfish, are discussed using a scientific perspective.  Teaching and learning activities in this course include lectures, tutorial demonstrations, laboratory experiments, short projects and food tasting experiment that will enhance the students’ discovery of important scientific issues related to food and cooking.


Assessment (Indicative only, please check the detailed course information)

Continuous Assessment: 60%
Examination: 40%
Examination Duration: 2 hours
 
Detailed Course Information

GE1346.pdf

Useful Links

Department of Chemistry