CHEM M157
Food: Molecules, Microbes, Environment
Description: (Same as Food Studies M157.) Lecture, three hours; discussion, one hour. Requisite: course 153A. Recommended requisites: Life Sciences 7A, 7B. Study of science of food. Study of food units physical, biological, environmental, social, and behavioral sciences. Use of scientific concepts to explain properties of food. Covers range of topics that focus on science of cooking, critical role of microbes in transformation of foods, genetic and environmental concerns related to acquisition of food, and impact of different dietary systems on metabolism and physiology. Comprises four major interrelated topics: molecules of food and their sources, science of cooking, acquisition of food, eating. P/NP or letter grading.
Units: 4.0
Units: 4.0
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Most Helpful Review
Spring 2024 - I came into this class really excited because I love the science of cooking and food but boy was I unexpectedly disappointed. Your grade consists of 2 midterms (100 points each) and 1 final (200 points) free response. Lectures are audio recorded. This class is the definition of lazy teaching. Although the class was chill in regards to not having to memorize pathways or formulas and no required attendance, it was not so engaging so it was hard to retain all of the information thrown at you. The slides are extremely wordy, it looks like he just copies and pastes stuff from textbooks or other sources. He provides no study guide, no specific learning objectives, or no example questions so when it came to exam time, it was all about hard-core memorization (closed note, closed book). Other than that, as a person he seems nice but if you genuinely want to learn about food science and cooking science through being more engaged with the material (e.g. baking project, chill labs, guest speakers from food industry), take PHYSCI 7 with Catherine Imbery.
Spring 2024 - I came into this class really excited because I love the science of cooking and food but boy was I unexpectedly disappointed. Your grade consists of 2 midterms (100 points each) and 1 final (200 points) free response. Lectures are audio recorded. This class is the definition of lazy teaching. Although the class was chill in regards to not having to memorize pathways or formulas and no required attendance, it was not so engaging so it was hard to retain all of the information thrown at you. The slides are extremely wordy, it looks like he just copies and pastes stuff from textbooks or other sources. He provides no study guide, no specific learning objectives, or no example questions so when it came to exam time, it was all about hard-core memorization (closed note, closed book). Other than that, as a person he seems nice but if you genuinely want to learn about food science and cooking science through being more engaged with the material (e.g. baking project, chill labs, guest speakers from food industry), take PHYSCI 7 with Catherine Imbery.
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