Food Chemistry

Catalog description

Everything we consume is filled with molecules, ions, atoms, and polymers. When food is prepared these components undergo changes that make food more flavorful, easier to digest, more nutritious, more attractive, and with enhanced textures. This course will explore the molecules, ions, polymers, and atoms that comprise food and the changes those species undergo in food preparation. Content will include chemical groups, chemical reactions of food, chemistry of ingredients, and cooking methods that drive chemical reactions. Students will explore the chemical significance of carbohydrates, lipids, proteins, water, vitamins, minerals, water, and enzymes to properties of food. Students will recognize common chemical reactions and associated changes to molecular structure upon food processing. Students will connect molecular structures with flavor, taste, and explore methods used to enhance flavor and taste. Students will also explore food and society from a historical perspective as well as a current issues perspective. Current issues may include topics such as food deserts, food insecurity, environmental impact of food production methods, and the impact of global warming on food production.