CHEM 1306 - Kitchen Chemistry-An Introduction to the Science of Food

Integrated Reading & Writing Basic Skills Prerequisite: Ready for INRW 0420

Math Basic Skills Prerequisite: MATH 0410
The course is a lecture/demonstration course with a laboratory (kitchen) component designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). The course covers aspects of chemistry and biochemistry that relate to food and cooking techniques. The lecture and demonstrations will provide a strong and specific context to understand the nutritional and health aspects of food as well as the scientific concepts, principles and methods such as pH, hydrophobicity, polarity, stoichiometry, etc. The course will also include a group laboratory/kitchen portion that will provide an opportunity for students to examine and perform experiments with the ingredients to get hands-on experience with preparing the food.

Semester Hours: (3 -3- 0)

CIP: 40.0501.51 03

Offered at:
NLC: No
NVC: No
PAC: No
SAC: No
SPC: Yes

Click here for course schedule information.

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