For me, the Chemistry of Food was a challenging, yet useful class that I will take many concepts and tidbits of knowledge away from. There were definitely aspects that challenged me, but then again, there were things in the class that I thoroughly enjoyed. I feel that because I took this class, I will be better prepared to make more educated decisions about the nourishment I put into my body.
I’d like to go ahead and get the negatives out of the way so that we can end the blog post and Centre Term as a whole, on a positive note. Personally, some of the information we were presented with just did not make a whole lot of sense. I had trouble with some of the biology concepts incorporated in the class due to the fact that I have not had any biology classes since my freshman year of high school. Though the class is called the Chemistry of Food, there is still much biology involved in cooking processes.
Many aspects of the class were challenging, but kind of fun at the same time. I’ll be honest here. When Dr. Haile first introduced the idea of a video project, I began to dread it. I’d never really had any experience with filming much of anything, and I just thought it would be a terrible project. However, through the help of my group mates Mitchell and Julia, it actually turned out to be a very fun project. Couple that in with the fact that I did learn a lot of chemistry and the treats we made were delicious, it was a pretty productive three weeks in my opinion.
My favorite part of the class was getting to eat our “experiments” that we performed. The bread experiment where each group made different types of bread was really intriguing, as I learned that gluten plays a huge role in how breads can be unique of one another depending on the ingredients used. A close second to the bread experiment was the trip to Maker’s Mark distillery. I was fascinated at the process as a whole. It was really cool to see something that impacts Kentucky so greatly being produced right in front of my eyes. When I am 21, I definitely plan on returning so that I can actually taste the bourbon!
To any future students wanting to take the class, it is not a terrible idea, especially if you love food like I do. While it is challenging, it is still a useful class. Personally, my eyes were opened by The Omnivore’s Dilemma and Food Inc. I feel that any future student who is exposed to this media will be enlightened to what really goes on in the food industry as well.