Transfers ToCSUDescriptionThis course explores the chemistry of food and the cooking process from a scientific basis. The aim of this course is to explore the chemistry of food through lecture, discussion, and at home hands-on-activities. Students will be introduced to the Scientific Method; basic chemical concepts involving matter and energy with a focus on solutions; and to the basic food categories (carbohydrates, lipids, proteins, minerals and water). Students will explore taste and flavor and the use of various cooking methods. 