University of Calgary

BIOL 202 - The Science of Food and Cooking - Summer 2018

Introduction to a scientific understanding of food and cooking using principles from a range of biological sciences, including biochemistry, molecular biology, microbiology, immunology, physiology and ecology. Topics include: building blocks of food, molecular-level understanding of recipes, biochemical reactions of cooking, microbiology of food production, physiology of sensory apparatus, food-related diseases, and industrialized food production.
This course may not be repeated for credit.

Hours

  • H(3-0)

Antirequisite(s)

  • Credit for Biology 202 and either 241 or 243 will not be allowed. Not open for credit to Honours, Majors or Minors in the Department of Biological Sciences or to Natural Sciences or Environmental Science students with a Concentration in Biological Sciences.

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