This semester, I finally had the opportunity to take CHEM 178: Chemistry of Cooking. I’d heard about this course during my interview for Rice during my senior year of high school, and I instantly knew it was for me. I loved the idea that one of my least favorite high school subjects (admittedly poorest as well) could be transformed into an exciting form that I could thoroughly enjoy.
CHEM 178 is a small 18-20 student class only offered during the Spring semester. Needless to say, the wait list for this class is very long. This course examines the chemistry involved in the composition, transformation, and consumption of food. Topics include chemical properties and processes of food, cooking tools and techniques, sensory perception, and nutrition. This course will also explore the various connections, both materially and philosophically, between food and culture. Lectures and hands-on kitchen experiments are taught in conjunction with Rice Dining staff, an experience unparalleled by any other course on campus.
Co-taught by Dr. Lesa Tran Lu (Associate Teaching Professor in the Department of Chemistry) and Chef Johnny Curet (Director of Campus Dining), the course encourages students to engage in scientific inquiry and creative self-expression through food and cooking, while also demonstrating diligence in understanding how the viewpoints and experiences of others may be different from their own.
While my chemistry skills may be questionable, my love for food and cooking is not. I am taking the course to fulfill my Division III (Natural Sciences) requirements, but I am so excited to grow as a cook throughout the course. From learning how to properly julienne a jalapeno, how osmosis applies to freshwater vs saltwater fish, and the thermodynamics behind spices, I have grown so much as a cook and we’re only halfway through the semester.
In fact, I am learning so much that Naman wanted to get in on the action and crashed one of our labs focused on Modernist techniques. Watch the video below to learn more about CHEM 178, one of Rice’s most unique course offerings!
Keep Exploring
Growing up in a small village, I (Pu, Martel ‘29) vividly remember a dozen kids gathering around a tiny box television just to watch a soccer match. Our village didn’t have much, but for 90 minutes, none of that mattered. The FIFA World Cup is where dreams come true, communities unite and the entire planet speaks a single language: soccer. Looking back, it’s hard to believe that I went from watching the tournament on that tiny screen to playing a behind-the-scenes role in bringing these massive sporting events to billions of people across the globe. Here’s a look at what it’s really like to bring the game to life on the international stage!
Working on a major global event is a common goal for anyone interested in the sports industry, but at Rice, these opportunities can often start earlier than expected. I’m Jacob L., Hanszen '27, and over the past year, I worked with the Houston Host City Committee to prepare for the 2026 FIFA World Cup. Here’s a look at my experience and the lessons I learned while helping to lay the groundwork for the tournament.
When choosing a college major, many students feel pressured to pick a path and stick to it. But what happens when your passions span from mechanical engineering to environmental history? Sanjana, McMurtry ‘29, shares how she refused to box herself in, finding ways to connect the dots between engineering, history and environmental science.
Helpful Links
713-348-7423
admission@rice.edu
M-F 8:30 a.m. to 5 p.m. CT