The food you eat is made up of a complex assortment of molecules that your body breaks down to create energy and build your physical form one cell at a time. Not only does your body transform food as you digest it, but the ingredients that make up food go through complex changes during the cooking process. This class will seek to explore and demystify the basics of food chemistry. We will learn about the macronutrients essential to life: carbohydrates, proteins, and fats; as well as the micronutrients such as vitamins and minerals. We will explore how cooking techniques transform the taste, flavor and texture of food through processes such as: caramelization, emulsification, and fermentation. We will use the kitchen and cooking process as a laboratory to test our ideas and see how food chemistry can be applied when preparing a meal. For the final project, students will create a recipe that highlights at least one of the concepts covered in class and explains the role that chemistry plays in transforming food.