CHM 130 - Delicious Chemistry: The Chemistry of Food

Delicious Chemistry: The Chemistry of Food is a course examining the production, preparation, consuming, and processing of the food we eat. Emphasis will be placed on qualitatively discussing the chemical/biochemical processes involved with food choices, cooking methods, how certain classes of molecules contribute to food flavor/texture/color, and general good industry applications. Students will perform laboratory experiments which will examine and reinforce some aspects of cooking and nutrition, and promote understanding of the principles underpinning certain techniques used in good analysis.
Lecture
3 Credits
Offered Fall, Spring & Summer