Professor: Karen Guillemin

4.00 credits

• CRN 32273: Tuesday & Thursday, 8:30-9:50 AM @ GSH 130

Bread is a complex product that looks nothing like the original seed of grain from which it originates. Through a myriad of physical, chemical, and biological processes, a mixture of a few simple ingredients is transformed into edible, highly nourishing, staple food that is crucial for sustenance in many cultures. In “Bread 101” students will explore how bread is produced and consumed. We will learn about properties of bread through the lenses of multiple scientific disciplines including genetics, microbiology, immunology, biochemistry, and environmental sciences. We will consider the production of bread in different historical, cultural, and sociopolitical contexts. At the end of the course, students will have mastered a critical understanding of scientific claims around the nutritional and health-related properties of bread and an appreciation for bread’s societal significance.