Course Description
Biology and Chemistry of Food and Cooking, BIO SCI 9B
The kitchen is used as a laboratory to introduce fundamental principles of biology, chemistry, and physics. A molecular/cellular analysis of cooking, including concepts such as protein structure, browning reactions, colloids, emulsions, carbohydrate metabolism, and development of flavor/texture through biochemical transformations.
Key Information
Credit: 4 quarter units /
2.67 semester units credit
UC Irvine, Biological Sciences
Course Credit:
Upon successful completion, all online courses offered through cross-enrollment provide UC unit credit. Some courses are approved for GE, major preparation and/or, major credit or can be used as a substitute for a course at your campus.If "unit credit" is listed by your campus, consult your department, academic adviser or Student Affairs division to inquire about the petition process for more than unit credit for the course.
UC Berkeley:
Pending
UC Davis:
Pending
UC Irvine:
Pending
UC Los Angeles:
Pending
UC Merced:
Pending
UC Riverside:
Pending
UC San Diego:
Pending
UC San Francisco:
Pending
UC Santa Barbara:
Pending
UC Santa Cruz:
Pending
Course Creator
Justin Shaffer
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