TransfermaticBIOL at Taft College

    BIOL 1520 - The Biology of Food and Cooking

    Recent Professors
    Not yet assigned
    Recent Semesters
    No scheduled sections on record
    Class Size
    Not published
    Credits
    4
    Transfers To
    CSU
    Description
    This course consists of both lecture and laboratory components that will introduce foundational biological concepts as applied to food and cooking methods. Concepts such as macromolecules, biochemistry, protein structure, flavor/texture, metabolism, and genetic differences in diet. In this course the students will use their own kitchens to perform laboratory exercises and experiments to learn the scientific method and practice critical thinking skills.