Food for Thought - The Delicious Chemistry of the Thanksgiving Kitchen

'Tis the season for holiday cooking! Come learn the underlying chemical and biochemical processes that lead to perfect roast turkey, thickened gravy, fluffy whipped cream, delicate dinner rolls, and rich chocolate desserts. The preparation of all of these foods requires a set of chemical transformations that occur in carbohydrates, proteins, and fats. This lecture will focus on the ways in which the basic properties of these molecules change during the cooking process, and tips will be discussed for achieving optimal results.

Speaker: Matt Francis, UC Berkeley