Culinary Chemistry

Catalog description

Culinary chemistry explores the chemical basis of many of our foods. Through this 4-credit hour, general education, integrated lab/lecture course, students will learn basic principles of chemistry including scientific thought, measurement, dimensional analysis, atomic theory, atomic structure, chemical bonding, chemical reactions, basic stoichiometry and kinetic theory while they experiment with food to learn what it is made of, how it is processed to get to our table, how is it preserved, and how we change it to make it more enjoyable.