Chemistry of Food and Cooking

Catalog description

This one-term course is designed for non-science majors without any previous chemistry background and fulfills a general education science with laboratory requirement. This class illustrates various foundational chemistry principles as they relate to food and cooking, such as recipe measurements, flavor molecules, heat transfer, food calories, carbohydrates, proteins, and fats. Basic chemistry principles are explored which include the structure of atoms and molecules, chemical bonds, chemical reactions, acids and bases, and nuclear chemistry. All GS105 courses are equivalent; only one may be used to fulfill degree requirements.