CHEMISTRY IN THE KITCHEN

Catalog description

Cooking food is perhaps the oldest everyday example of humans doing chemistry. This course explores the chemistry of food at a beginning level, and presents concepts about the structure of molecules, interactions between molecules, and how foods change in the cooking process. Laboratory exercises are completed with materials used in a kitchen, and include activities such as measurement, phase change, denaturation, extraction, and energy studies. Not a suitable prerequisite for higher-level chemistry courses or pre-professional programs. Students may not earn more than 4 credits by taking any combination of CHE 114 , CHE 121 , CHE 123 , or CHE 124 .(NSW, NSWL)