Chemistry of Food and Cooking. 4

Catalog description

This course surveys food?s chemical constituents in proteins, carbohydrates, vitamins, minerals, preservatives and flavoring, as well as cooking processes with respect to chemistry. Students will gain a better understanding of the food we eat and how to prepare it safely, nutritionally and tastefully. Laboratory component includes analysis of fats, chemical synthesis, acid-base reactions and food preparation as related to chemical transformation. Does not count towards the chemistry major or minor.