Food Chemistry

Catalog description

Fulfills the Quantitative and Scientific Reasoning requirement in the Bridges Curriculum. It will introduce the concepts of chemistry and biochemistry through food in your daily life. The discussion will include topics focused on cooking, baking, and diet. Students will develop an enhanced understanding of food products available in stores and restaurants. The course will incorporate, lectures, videos, reading, problem-solving and ?at-home? experiments. 3 credits. No pre-requisites.