This spring semester Professor Kelli Slunt is teaching a Freshman Seminar on Food Chemistry. The class explores a wide array of questions from organic foods to edible packaging and even discussing the feared High Fructose Cornsyrup questions, the class seems to cover just about every food chemistry question. In addition, the stream of content is continuously flowing on the blog making it an even richer source of contemporary information of food chemistry.
One of the ideas addressed on the blog a few weeks ago is molecular gastronomy. One of the current movements in dining and food preparation is this idea of molecular gastronomy and one of the students posted a good overview video of what it is and demonstration of how a restaurant is doing it. Something to chew on:
