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 2024 Schedule
| Section |
Instructor |
Location |
Schedule |
Notes |
| A1 |
Ludwig |
SCI 113 |
MW 4:30 pm-6:15 pm |
|
FALL 2024 Schedule
| Section |
Instructor |
Location |
Schedule |
Notes |
| L1 |
Ludwig |
CAS 212 |
T 6:30 pm-9:15 pm |
|
FALL 2024 Schedule
| Section |
Instructor |
Location |
Schedule |
Notes |
| L2 |
Ludwig |
SCI B03 |
R 12:30 pm-3:15 pm |
|
FALL 2024 Schedule
| Section |
Instructor |
Location |
Schedule |
Notes |
| L3 |
Ludwig |
SCI B03 |
F 2:30 pm-5:15 pm |
|
FALL 2024 Schedule
| Section |
Instructor |
Location |
Schedule |
Notes |
| L4 |
Ludwig |
BRB 121 |
W 6:30 pm-9:15 pm |
|
Note that this information may change at any time. Please visit the MyBU Student Portal for the most up-to-date course information.
Physics (Internal)