Edible Materials: The science of texture
Course Description
Join us in MATSCI 88Q where you will learn while cooking! This course is designed to give you a sneak peek of what materials science is all about through the lens of food š„š« (edible materials!). Using the materials science tetrahedron framework, we will uncover how everyday foodsā molecular structures along with applied processing methods shape their textures and appearances. Each week, we will dive into the whys and hows of a culinary phenomenon, like 'cooking' ceviche with acid, preventing chocolate blooms, and making fruit caviar. With the new knowledge gained, we will also examine how your kitchen skills can be improved and answer questions like how to avoid freezer burns in ice cream, make a stable hollandaise sauce, or make the creamiest fudge. Hopefully you will take away some cooking skills by the end of the quarter as well š©š½āš³!
Each week, the in-class lecture component will be accompanied by a cooking lab where you will experience first-hand the relationship between changes in a materialās underlying molecular structure, its processing history (e.g., heating, kneading, whisking), and the final properties (e.g., stretchiness, flowy-ness). After this class, you will be able to connect sensory experiences to measurable and quantifiable properties of edible materials with relevant technical terms and point to processing methods that can alter these macroscopic properties. There are no prerequisites ā come with an open mind and a dash of creativity. This course provides the fundamental knowledge to pursue further coursework in the Materials Science and Engineering Department (e.g., ENGR 50) and satisfies the WAYS-SMA or WAYS-AQR requirements. I look forward to discovering the fascinating science hidden in the kitchen with you this fall quarter!
Meet the Instructor: Haoxue Yan
āGrowing up, I was pretty science-averse. Phrases like 'scientific method' made me anxious, filling me with the dread that Iād never truly understand it. But once I began my first experiments in the kitchen, cooking and baking, I realized that the scientific method is simply a name for a way of exploring the world (strategically and systematically). Think about making brownies: if they come out too cakey or burnt, what do you do? You tweak the recipe and try again! Thatās the scientific method in action! Later on, discovering materials science felt like finally putting a name to something Iāve always enjoyed doing: noticing interesting things, asking questions, and figuring out how it all works. In my classrooms, I want to share my passion for science, the materials scienceās way of thinking, and food, and grow with my students as observant, creative, and critical thinkers.ā
Of related interest
