University of Calgary

BIOL 202 - The Science of Food, Cooking and Eating - Spring 2024

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)

  • Not open for registration to Honours, Majors or Minors in the Department of Biological Sciences or to Natural Sciences program students with a Concentration in Biological Sciences, or to Environmental Science program students with a Concentration in Biological Sciences, or to Neuroscience program students.

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