In the culinary profession, every dish we create relies on our ability to merge science with flavor. When preparing food, we actually transform our environment and incorporate it into our bodies. The foods we eat nourish us in this way and help bring people together. Understanding the scientific principles underlying food and cooking can help us become more effective and efficient cooks.

In this course, you will improve your culinary skills through a science-based approach to recipes. You'll build a foundation in the chemistry, physics, and biology that underlie the ingredients, techniques, and flavors that are produced in the kitchen, helping you to gain an understanding of ingredient functionality and the energy facilitation utilized in our foods. Finally, you will use recipes to serve as a launch point for exploring the challenges and opportunities facing our food systems globally.