CHEM 113 Food Chemistry

Explores chemical concepts related to food and its preparation and storage.  This course focuses on the chemical composition of ingredients and the chemical changes that occur with the preparation of the food we eat and drink. Topics covered include chemical oxidation, fermentation, and the role of proteins, fats, sugars, and leavening agents in food. Hands-on exercises allow students to observe the chemical transformations involved in food preparation and storage.

Credits

4 credits

Prerequisite

Eligible for MATH 135 or higher

SEE Certification

Scientific Reasoning - Laboratory

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