Food Chemistry – The Science Behind Cooking and Flavor explores the fascinating chemistry that transforms ingredients into delicious meals. This course delves into the molecular foundations of food — from the roles of water, carbohydrates, proteins, and lipids to the science of flavor, aroma, and texture. Students will uncover how cooking methods, additives, and fermentation processes alter food chemistry and enhance sensory experiences. Advanced topics such as molecular gastronomy, nutritional chemistry, and food sustainability provide a modern perspective on the science of cooking. Perfect for food enthusiasts, culinary professionals, and science learners alike, this course bridges chemistry and cuisine to reveal the secrets behind every bite.