Uploaded July 2021 | Updated September 2026, 1 week ago
ʻOno Cooking and Food Science course explores the transformation of food and explains the science behind those processes. Why does a steak brown when you cook it? Why does fresh baked bread smell so good? What is nutrition? How can we preserve food? What about Native Hawaiian traditions like making poi from "toxic" taro? How do microorganisms make food edible or harm us?
The course offers live virtual field experiences to a local cacao farm, brewery, and goat farm that makes cheese. Register for BIOL 106 and BIOL 106L (laboratory) this Fall 2021.
For more information, contact Michelle Smith at miliefsk@hawaii.edu or Martine Bissonnette at martineb@hawaii.edu.
ʻOno Cooking and Food Science course explores the transformation of food and explains the science behind those processes. Why does a steak brown when you cook it? Why does fresh baked bread smell so good? What is nutrition? How can we preserve food? What about Native Hawaiian traditions like making poi from "toxic" taro? How do microorganisms make food edible or harm us?
The course offers live virtual field experiences to a local cacao farm, brewery, and goat farm that makes cheese. Register for BIOL 106 and BIOL 106L (laboratory) this Fall 2021.
For more information, contact Michelle Smith at miliefsk@hawaii.edu or Martine Bissonnette at martineb@hawaii.edu.
