CHEM 4BWhat's Cooking Chemistry in the Kitchen
Chemistry and Biochemistry · 4 units · Undergraduate lower division (0-99)
What is difference between baking soda and baking powder? Why do some recipes call for butter, margarine, or shortening? Answers to these questions and more through dive into chemistry happening every day in your kitchen. Study of macromolecules that make up food (carbohydrates, proteins, and lipids), their chemical properties (hydrophobicity, pH, melting point, degree of saturation), and how to use these properties to control texture and taste in food. Chemical concepts are learned in fun, intuitive way, while use of scientific method in improving food preparations is also learned. Opportunities to participate in scientific process through weekly at home experiments in kitchen, and creative research project.
P/NP or letter grading.
When it runs
Not on the schedule for any of Fall 2025 through Spring 2027. UCLA publishes only that window, so this does not mean the course is gone — check the official listing.
Requisites
UCLA lists no requisites for this course.
Requires
Everything that has to come before this course, not just the courses named in the requisite above.
Nothing — this is an entry point.
Unlocks
What this course is a requisite for, and what those courses lead to in turn.
No course in the catalog lists this as a requisite.