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 nano- and micro- structures along with processing techniques shape the textures and appearances of everyday foods. We will delve into the science behind culinary phenomena, like appearances of blooms on aged chocolate, the glossy finish on perfectly tempered chocolate, the icy texture of freezer-burned ice cream, and the crunchy lucky-charm-like texture of 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 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 (ABCD/NP) · 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 nano- and micro- structures along with processing techniques shape the textures and appearances of everyday foods. We will delve into the science behind culinary phenomena, like appearances of blooms on aged chocolate, the glossy finish on perfectly tempered chocolate, the icy texture of freezer-burned ice cream, and the crunchy lucky-charm-like texture of 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 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 2025 at Stanford University.