The Science of Food, Flavors, and Farming

Schools of Public Engagement: Food Studies

Liberal Arts

Undergraduate Course

Degree Students

The Science of Food

Spring 2019

Taught By: Ronita Ghatak

Section: A

CRN: 1725

Credits: 3

This course is for food lovers who want to learn about the biology and chemistry that turn our daily meals into more than simple sustenance. We begin by studying the chemistry of food, including basic principles of food metabolism, food pathogens, food preservation, and the chemistry of cooking. We then explore the biology of taste and smell, the role played by genetics in producing distinct food experiences for different people, and the possible link between these sensations and memory in the brain. Finally, we examine the sources of food in our society: global versus local or seasonal foods, industrial versus organic farming, and traditionally cultivated versus genetically modified crops. We consider the effects of these choices on farmers, the environment, food, taste, and nutrition.

College: Schools of Public Engagement (NS)

Department: Food Studies (NFDS)

Campus: New York City (GV)

Course Format: Seminar (R)

Max Enrollment: 16

Enrollment Status: Closed*

*Enrollment status information is updated every five minutes. The status of this course may have changed since the last update. Open seats may have restrictions that will prevent some students from registering. Updated: 8:16pm 6/25/2019

Meeting Info:

Days: Monday

Times: 4:00pm - 5:50pm

Building: Academic Entrance 63 Fifth Ave

Room: 618

Date Range: 1/28/2019 - 5/13/2019