This is the lecture schedule for Unit 3 with links to all the powerpoints. You can download the powerpoint and print it or make a PDF and annotate with notability or OneNote - whatever works. These are live links to my dropbox, so you always have the most recent version of the ppt.

Week	Lesson powerpoint	*Topics*	*Reading –* The Science of Cooking/Provost
11	17a ppt	Taste and flavor: Sweet, salty, sour, bitter, savory, astringency and pungency GPCRS and signal transduction Ion Channels Aroma molecules - phenolics and terpenes	2.1 (Intro) through 2.5 (Diversity of Tastants) p. 55-66 2.7 (Gustation…Membrane Proteins and Sensory Transduction) p. 70-85
11	17b ppt	Winemaking Wine color and composition Wine aroma: esters Wine aroma: aldehydes, ketones, terpenes, polyphenols and lactones Wine glasses	12.13 (Small Organic Flavor and Aroma Molecules in Wine) through 12.15 (Aging) p. 459 - 468
12	18 ppt	Plant cell parts Plant anatomy Wilting Cooking plants Photosynthesis and Respiration Ripening	7.1 (Intro to plants) through 7.2 (Plant parts and their molecules) p. 227 - 232 7.4 (Harvesting) through 7.5 (Cooking Plants) p. 240-254 (parts of 7.5 are covered in the next lesson)
12	19 ppt	Cell wall components Cellulose, lignin, hemicelluose, and pectin Cell wall/fiber breakdown during cooking Effects of cooking conditions on cell wall breakdown Making jam Plant gums	7.4 (Harvesting) through 7.5 (Cooking Plants) p. 240-254
13	20 ppt	chlorophyll and photosynthesis types of double bonds the structural similarities of colored molecules carotenoids and anthocyanins	7.6 (Colorful and Flavorful Fruits and Vegetables) p. 254-270
13	21 ppt	Sugars hydrogen bond with and dissolve in water Sugar crystals (or not) Sugar sweetness Fructose and human health Lactose intolerance Caramelization	1.3.9.1 – Sugars are carbohydrates (p. 35-44) 6.6 (Caramelization) p. 209-217 13.1 (Intro) through 13.5 (Liquid Syrup Sweeteners) p. 469 -477
14	22 ppt	Maillard Browning requires amino groups, sugars and heat Maillard browning proceeds through the Amadori compound Meat is muscle Muscle proteins: actin, myosin and Connective tissue proteins: elastin and collagen Cuts of meat and relative ammount of connective tissue	6.3 (The Maillard Reaction) through 6.5 (The Maillard is Complicated) p. 198 - 209 8.1 (Intro) through 8.5 (Red or White Meat p. 273 –288
14	23 ppt	White meat vs. dark meat Heme and myoglobin Iron bioavailability Cooking meat - denaturation and coagulation Curing Sous Vide	8.1 (Intro) through 8.5 (Red or White Meat p. 273 –288
15	24 ppt	Methods of tenderizing: Marinades, mechanical tenderizing, chemical tenderizing brining Fish muscle Cooking fish Stinky fish	8.8 (Searing) through 8.11 (Marinating…) p. 302-308
15	Recipe Book	Unit 3 Recipe Book – Collaborative Activity	Study for exam by reviewing the back exam and preparing your crib sheet.