Food chemistry and how microwave ovens work

Based on the Kitchen Chemistry Sessions course he created at Carnegie Mellon University, Subha R. Das talks about Chemistry in the Kitchen that will cover food molecule groups and focus on water, fats (like chocolate!) and the use of microwave ovens. Das demonstrates microwave oven function and uses, including the demo of ‘instant’/9-minute chocolate mousse and cake.
Subha R. Das is an associate professor in the Department of Chemistry at Carnegie Mellon University. Das’s research interests lie in the chemistry of nucleic acids and their applications to biochemistry and nanobiotechnology.

Talk details and archives on: https://hasgeek.com/kilter/chemistry-in-the-kitchen-and-why-your-microwave-is-a-handy-device/