Course details: PY107

Syllabus

 

  • Scientific Inquiry I
  • Quantitative Reasoning I
  • Critical Thinking

Physical science concepts of thermal / soft matter physics and molecular biophysics such as phase transitions and gelation, viscosity, elasticity illustrated via cooking. Labs and demos using molecular gastronomy methods of sous-vide cooking, pressure cooking, making desserts, cheese, emulsions, foams, gels, ice creams. Carries natural science divisional credit (with lab) in CAS. Effective Fall 2018, this course fulfills a single unit in each of the following BU Hub areas: Scientific Inquiry I, Quantitative Reasoning I, Critical Thinking.

FALL 2020 Schedule

Section Instructor Location Schedule Notes
A1 Ludwig SCI B23 MW 4:30 pm-6:15 pm

FALL 2020 Schedule

Section Instructor Location Schedule Notes
L1 Ludwig PRB 459 T 6:30 pm-9:15 pm Room is Prb 459
Class Full

FALL 2020 Schedule

Section Instructor Location Schedule Notes
L2 Ludwig PRB 459 R 12:30 pm-3:15 pm Room is Prb 459
Class Full

FALL 2020 Schedule

Section Instructor Location Schedule Notes
L3 Ludwig PRB 459 F 2:30 pm-5:15 pm Room is Prb 459
Class Full

FALL 2020 Schedule

Section Instructor Location Schedule Notes
L4 Ludwig PRB 459 W 6:30 pm-9:15 pm Room is Prb 459
Class Full

SPRG 2021 Schedule

Section Instructor Location Schedule Notes
A1 Gross MW 4:30 pm-6:15 pm

SPRG 2021 Schedule

Section Instructor Location Schedule Notes
L1 Gross PRB T 6:30 pm-9:15 pm

SPRG 2021 Schedule

Section Instructor Location Schedule Notes
L2 Gross PRB W 6:30 pm-9:15 pm

SPRG 2021 Schedule

Section Instructor Location Schedule Notes
L3 Gross PRB R 12:30 pm-3:15 pm

SPRG 2021 Schedule

Section Instructor Location Schedule Notes
L4 Gross PRB F 2:30 pm-5:15 pm

Note that this information may change at any time. Please visit the Student Link for the most up-to-date course information.