CHM 130 - Chemistry of Food

Chemistry of Food is a course examining the production, preparation, consumption, and processing of the food we eat. The chemical composition of various foods and the processes involved with food production and storage will be presented qualitatively. The effects of certain classes of molecules on food flavor/texture/color, and other food industry applications, will also be discussed. Students will perform laboratory experiments to examine the scientific principles underpinning the composition and analysis of food products.
Lecture
Credits: 3
Offered in Fall Semester
Core Course