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. This course fulfills a single unit in each of the following BU Hub areas: Scientific Inquiry I, Quantitative Reasoning I, Critical Thinking.

FALL 2019 Schedule

Section Instructor Location Schedule Notes
A1 Ludwig SCI 117 MW 4:30 pm-6:15 pm

FALL 2019 Schedule

Section Instructor Location Schedule Notes
B1 Ludwig PRB 459 T 6:30 pm-9:15 pm Room is Prb 459

FALL 2019 Schedule

Section Instructor Location Schedule Notes
C1 Ludwig PRB 459 R 12:30 pm-3:15 pm Room is Prb 459

FALL 2019 Schedule

Section Instructor Location Schedule Notes
D1 Ludwig PRB 459 F 2:30 pm-5:15 pm Room is Prb 459

FALL 2019 Schedule

Section Instructor Location Schedule Notes
E1 Ludwig PRB 459 W 6:30 pm-9:15 pm Room is Prb 459

SPRG 2020 Schedule

Section Instructor Location Schedule Notes
A1 Gross SCI 117 MW 4:30 pm-6:15 pm

SPRG 2020 Schedule

Section Instructor Location Schedule Notes
B1 Gross PRB 459 T 6:30 pm-9:15 pm

SPRG 2020 Schedule

Section Instructor Location Schedule Notes
C1 Gross PRB 459 R 12:30 pm-3:15 pm

SPRG 2020 Schedule

Section Instructor Location Schedule Notes
D1 Gross PRB 459 F 2:30 pm-5:15 pm

SPRG 2020 Schedule

Section Instructor Location Schedule Notes
E1 Gross PRB 459 W 6:30 pm-9:15 pm

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