Summer Course Spotlight: The Science of Food and Cooking

molecular gastronomy photoFood science meets culinary arts in the MLA in Gastronomy program’s Science of Food and Cooking course. In this Summer I course, basic food science is explored in the context of traditional and modern cooking techniques. Students will discover the science behind cooking everyday foods, explore molecular gastronomy, and learn how to use sensory evaluation techniques to analyze food products.

Students will conduct in-class experiments and have the opportunity to work in BU’s professional kitchen for a comprehensive look at the basic science that makes recipes work and how altering ingredients results in differing sensory properties. Join us for a combination of academic discussion and hands-on exploration of the science of food. This course is designed for food studies and other non-natural science majors and does not require prerequisites.

Instructor Valerie Ryan is a food scientist and food studies scholar. She holds a Master of Liberal Arts in Gastronomy and is certified in Culinary Arts; her Bachelor of Science is in Food and Nutrition, with a concentration in Food Chemistry. As a food scientist, she has worked for both government and industry in the areas of research and development; ingredient applications; chemical, nutritional, and sensory analysis; and product innovation. Ryan has focused her food studies research on the impact of taste preference on human evolution.

Limited seats are still available in this class, which will meet on Monday and Wednesday evenings, beginning May 18 and runs through June 25. Please register online at http://www.bu.edu/summer/registration/ by May 10 or contact gastrmla@bu.edu for more information

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