Food Chemistry

Catalog description

The study of chemistry as it specifically relates to food. Underlying basic chemical principles will allow the study of particular molecules found in food (carbohydrates, proteins, lipids) and the changes these molecules undergo as they are cooked and absorbed. Topics will also include preservation, food safety, and food additives. This laboratory course will introduce students to the use of laboratory techniques to study food, including the measurement of food properties including pH, flavor, color, and texture. Students will learn how chemical and physical changes can alter food quality. Students who register for CHM 112 must also register for a CHM 112 laboratory. For example, if you register for CHM 112 you must, at the same time, register for a section of CHM 112L .