This course is designed to dive semi-deep into specific food ingredients and their functionality within a food system. What the hell is Carrageenan, Mono- & Di-glycerides, or TBHQ and why are they in my food? Should I avoid them? What is the purpose of putting these in foods instead of more 'recognizable' ingredients? This course is intended to answer all those questions and more, so you can become a more savvy consumer and knowledgeable about your food!

In this course you will become proficient in understanding the 5 major tastes, examples of each taste, how to manipulate ingredients while cooking to get desired flavors, as well as how certain ingredients can either enhance or stunt flavor perception.