| 1. | Title of the Course | Science and Cooking |
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| 2. | Course Number | CH333 |
| 3. | Status of the Course | Institute Elective |
| 4. | Structure of Credits | 3-0-0-3 |
| 5. | Offered To | 3rd year BTech (all branches) |
| 6. | Prerequisite | CH101, CH102, CH103/CH104 |
| 7. Course Objective:IIT Goa and the NEP 2021 share many commonalities in their vision towards imparting education. One of them is to engage students outside their major discipline to inculcate interdisciplinary knowledge. India is an amalgamation of many cultures. Each having its own distinct cuisine. A coherent understanding of food will not only enable one to improve their culinary experience but also help to select a healthy lifestyle. There are several advanced texts, which describe the medicinal properties of food. However, very few references focus on understanding food from a modern scientific perspective. In particular, such contents with emphasis on Indian cuisine are not available. This course will attempt to make connections between Science and Cooking to build a systematic view of the fascinating world of food. This course is intended as a general science institute elective for third-year undergraduate students of IIT Goa. |
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| 8. Course Content:What is food, why should we be interested in its science? History of food; What makes a recipe? Biomolecules and Bioinorganic Chemistry, Structure of carbohydrates, vitamins, minerals. Digestion of food by humans; Thermodynamics, Heat and Work, Heat transfer, Equilibrium (Meat and Fish); Charge, pH and Enzymes (Vegetable and fruits); Diffusion (Methods of cooking); Texture, Viscosity, and Elasticity; Emulsions and Foams; Microbes; Chemical and physical transformations during different cooking methods; Addiction and its impact on health |
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| 9. Text book(s):1. Science and Cooking, Michael Brenner, Pia Sörensen, David Weitz Norton Publishers, ISBN 978-0-393-63492-1 2. On Food and Cooking, Harold McGee, Simon & Schuster, ISBN 978-0684800011. |
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| 10. Reference(s): 1. Masala Lab, Krish Ashok, Penguin Book, ISBN 978-0-143-45137-2 2. The Science of Cooking: Every Question Answered to Perfect your Cooking, Stuart Farrimond, DK, United Kingdom, ISBN 978-0241302149 |
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