Description
Designed for non-majors, this combined lecture and laboratory course is an introduction to the chemical nature of foods and the chemical and physical transformations during the preparation and cooking of foods. Topics include structure of molecules, inter- and intramolecular interactions, properties of matter, food preservation and spoilage, chemical reactions, acids and bases, thermochemistry, and gas laws, all within the context of the chemistry of cooking. The laboratory component includes cooking and food-based experiments. No previous chemistry classes are necessary. Lecture two hours per week and laboratory one day per week for two hours.
Offered: Spring semester of odd numbered years
(Three credit hours)