Explores the chemistry of food at a beginning level, including structure of molecules, interactions between molecules, and how foods change in the cooking process. Labs use kitchen materials, and include measurement, phase change, denaturation, extraction, and energy studies. (NW, 4 credits)
Not a prerequisite for higher-level chemistry courses or pre-professional programs.
Semesters Offered: Fall 2024
Credits: 4
Degree Level: Associate
Course Track: Knowledge of the Natural World (NW)—12 credits