Enroll in this class to explore the intriguing link between materials science and culinary. Through the lens of the materials science tetrahedron, we will uncover how the structures and arrangements of atoms and molecules along with processing techniques shape the textures and appearances of everyday foods. We will delve into the science behind culinary phenomena, like chocolate blooms, freezer-burned ice cream, and lucky-charm-like marshmallows. With the understanding of materials science, we will examine how your skills in the kitchen can be improved. How, exactly, can you avoid ruining a perfectly soft ice cream with freezer burns? In this course, you will also learn how to describe and analyze food (edible materials!) with relevant technical terms. Come with an open mind and a dash of creativity. Let us discover the fascinating science hidden in your kitchen together.
3 units · Letter or Credit/No Credit · GER: WAY-AQR, WAY-SMA
Enroll in this class to explore the intriguing link between materials science and culinary. Through the lens of the materials science tetrahedron, we will uncover how the structures and arrangements of atoms and molecules along with processing techniques shape the textures and appearances of everyday foods. We will delve into the science behind culinary phenomena, like chocolate blooms, freezer-burned ice cream, and lucky-charm-like marshmallows. With the understanding of materials science, we will examine how your skills in the kitchen can be improved. How, exactly, can you avoid ruining a perfectly soft ice cream with freezer burns? In this course, you will also learn how to describe and analyze food (edible materials!) with relevant technical terms. Come with an open mind and a dash of creativity. Let us discover the fascinating science hidden in your kitchen together.
Offered in Autumn 2026 at Stanford University.