Lecture 1, Jan 9:
Splenda: an example of the importance of reading and understanding the List of Ingredients
Lecture 2, Jan 11:
Food is Chemicals part 2
Lecture 3, Jan 13: Carbohydrate: a general name for a diverse group of chemicals
Monday, Jan 16: Martin Luther King Day
Lecture 4, Jan 18:
Digestion: moving the building blocks from food to our cells
Lecture 5, Jan 20:
Organismal Relationships: understanding how and why such different kinds of organisms can all be "food"
Lecture 6, Jan 23: Corn Pudding — why do eggs, milk, and seeds store nutrients, when almost nothing else does?
Lecture 7, Jan 25:
Poached Salmon — we are overfishing, eating all of the wild fish
Lecture 8, Jan 27: Water: the most important chemical for Life
Lecture 9, Jan 30:
Mayonnaise: the best way to build the mental movie of the Hydrophobic Effect
Lecture 10, Feb 1:
Paneer and Proteins
Lecture 11, Feb 3:
Review: the Muddiest Points from this part of the course
Feb 6: EXAM 1
Part 2
Lecture 12, Feb 8:
Introduction to Metabolism: an overview that we'll want to refer to as we go through this section
Lecture 13, Feb 10:
Muscles: the organs that use most of the food we eat
Lecture 14, Feb 13:
Neurons and how hot chiles trick us into thinking they are hot
Lecture 15, Fwb 15:
Glycolysis: the first part of glucose metabolism
Lecture 16, Feb 17:
Glycolysis and Fermentation 2
and the Muddiest Points about glycolysis and fermentation
Lecture 17, Feb 20:
Mitochondrial Metabolism: not as bad as it looks
Lecture 18, Feb 22: Oxygen, Chloroplasts, and Antioxidants
Lecture 19, Feb 24: Ecology and the implications for the world's increasing human population
Lecture —, Feb 27: cancelled — abduction by aliens
Lecture 20, Feb 29:
Feedlots: a disaster waiting to happen
Lecture 21, March 2:
Review: the Muddiest Points of this section
March 5:
EXAM 2
Lecture 22, March 7: Integration of Metabolism — let's tie together the things that were in the previous section
Part 3
Lecture 23, March 9:
Transcription: the first part of cellular protein production
Spring Break
Lecture 24, March 19:
Translation: the second part of cellular protein production
Lecture 25, March 21: Genes, Proteins, and Traits: relating protein synthesis to genetic inheritance
The Muddiest Points of Transcription, Translation, and Traits
Lecture 26, March 23:
The Generation of Diversity: DNA replication, damage, and error-prone repair
Lecture 27, March 26: Crop Breeding: intentionally (or inadvertently) changing crops in interesting ways
Lecture 28, March 28: Evolutionary Change: necessary to explain the origins of different species of food plants and animals
Lecture 29, March 30: How Evolution Works: on us, our diseases, and our ability to eat food
Lecture 30, April 2: The Muddiest Points from Part 3
April 4: EXAM 3
Part 4
Lecture 31, April 6:
Plants: if we're going to eat them, we need to understand them
Lecture 32, April 9:
Spices: plant secondary compounds that we can tolerate
Lecture 33, April 11: Beer and Wine: different production methods can be understood via the biology
Lecture 34, April 13:
The function for the organism determines the nutritional quality of food
Lecture 35, April 16:
Starchy Staples: almost every cuisine has one. Why? How did they figure it out?
Lecture 36, April 18:
Human Dietary Quirks: our evolutionary history informs us about our dietary requirements
Lecture 37, April 20:
Genetic Engineering part 1
Lecture 38, April 23:
Genetic Engineering part 2
Lecture 39, April 25:
Genetic Engineering part 3
The Muddiest Points on Genetic Engineering
Lecture 40, April 27 Conclusion
FINAL EXAM, Friday May 4, 8:00AM - 10:00AM
