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.

Crazy amounts of contents for the exams with no emphasis.