GEMS 205 - The Science of Bread-making

This course will stress biological principles associated with bread-making. Some of these include: culturing yeast, fermentation, germination, aerobic respiration, and digestion of carbohydrates. Steps in the scientific method will be emphasized. Each student or group of students must conduct a scientific experiment on some aspect of bread-making. The experiment will culminate in a formal write-up and oral presentation.

Credits: 2
Terms Offered: As Needed
Attributes: Natural Science II (NS2)