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Course Info

  • Course Number / Code:
  • 5.S16 (Spring 2002) 
  • Course Title:
  • Advanced Kitchen Chemistry 
  • Course Level:
  • Undergraduate 
  • Offered by :
  • Massachusetts Institute of Technology (MIT)
    Massachusetts, United States  
  • Department:
  • Chemistry 
  • Course Instructor(s):
  • Dr. Patricia Christie 
  • Course Introduction:

  • 5.S16 Advanced Kitchen Chemistry

    Spring 2002

    Course Highlights

    5.S16 Advanced Kitchen Chemistry

    Spring 2002

    Peanut butter raisin muffins.
    A batch of freshly baked peanut butter raisin muffins on a cooling rack. (Image courtesy of Aayesha Siddiqui.)

    Course Description

    This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste?


    This course is the second in a series of two courses in kitchen chemistry.  The prerequisit to Advanced Kitchen Chemistry is SP.287 Kitchen Chemistry, which is also on OCW.


This course content is a redistribution of MIT Open Courses. Access to the course materials is free to all users.

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