I'd heard previously about the wildly successful "Kitchen Chemistry" class taught at MIT and how it combined chemistry and kitchen skills into a class about cooking that was based in science (and counted for a science credit). It turns out that this class might be part of a larger trend towards teaching the science behind what's happening in the kitchen. Classes are cropping up at other universities around the country, according to Chemical and Engineering News.
That's good news for several reasons. First, I think any topic that relates science to everyday life helps to engage students with science and results in more overall science literacy, which is important for a well-informed populace. Second, I think educating people about food and cooking helps to make them more enthusiastic and confident cooks. This in turn helps people that eat better, healthier food, increasing health and quality of life in our society. Lastly, it's great for me, since I'm pretty sure I can't think of job I'd enjoy more than teaching such a class.