Project Description:
In this project, we investigated the chemistry behind cooking food and how characteristics of food such as taste, texture, density can be explained through their atomic, molecular level. Each student was tasked with choosing a recipe where they substituted/altered an ingredient of the recipe. To see how it affected a quality of the food. We later chose to either write a scientific paper or a recipe card for this project explaining our steps towards altering/substituting an ingredient and our ending results.