This is it. This is the end. The last blog. I’m sad for this class to end. Partly because I enjoyed it, and partly because I know my spring term class are going to be the death of me. Besides starting at 12:30pm (allowing me to sleep almost twelve hours every day) and only having to worry about doing homework for one class, Chemistry of Food was both educational and fun.
We were a quiet bunch in the beginning, but as we slowly got to know each other, the cheeky comments emerged. Of course the first week was the hardest because of all that reading, but even then it wasn’t that hard. It was time consuming, especially after track practice and dinner (I couldn’t start homework until 7:30pm or 8pm most nights). Having taken general chemistry beforehand, I knew what the teacher was talking about when she explained the science behind macromolecules, but it didn’t give me a huge advantage because it was still new material. We learned about lipids, proteins, carbohydrates, milk, cream, freezing point depression, cheese, eggs, corn, farms, flavors, flour, yeast, alcohol, and boiling point elevation among some other things. We got to make ice cream, cheese, deviled eggs, and bread. We learned about artificial flavors and agribusiness. We got in groups to do presentations, and created a video project to present to the class. (Our video project group made chocolate desserts!) Behind our fun was science. I’d like to think that besides learning about food chemistry, I also gained skills in public speaking.
The most challenging aspect would be learning about the macromolecules, but that wasn’t too difficult. Of course the most enjoyable aspect was making all that food and eating it. My advice for future students would be to take this class. Even if you haven’t taken chemistry beforehand, you don’t need it. It might help, but you won’t be lost. It really isn’t a difficult class, but it is educational. More importantly, it’s fun.