Food Science

Terms: 1 (not offered every term).
Grades: 10, 11, 12, PG
Prerequisite: Grades of B or above in a full€year chemistry course

This spring, Food Science will explore the science behind modernist cooking techniques which use chemistry and physics to manipulate common recipes into imaginative food creations. We will use lab activities as touchstones to investigate the environmental, social, moral and political issues associated with getting food to the table.

Students will be expected to write three short papers on food chemistry topics and present a project at the Spring Science Fair. No textbook.