Kitchen Chemistry

Join us as we reveal the science of food, performing delicious experiments, and inventing new innovative food products. 

On our culinary journey of discovery, we'll be examining such phenomena as chemical and biological leavening, caramelization of sugars, the Maillard reaction of proteins, and development of umame flavors. 

We'll be crafting an array of plant-rich edibles, from baking artisan whole grain sourdough breads and eclairs, dehydrating our own seasonal fruit candies, to making chocolates from bean to "bar."    

Using what we've learned from our experiments, the course will culminate with each student creating their own food product.