CH 122 - Chemistry of Food

This course is a one-semester chemistry course designed to allow non-science students interested in an opportunity to explore the chemical principles involved in the preparation of foods. The primary goal of the course is to present chemical principles at a level sufficiently rigorous that a student successful completing the course understands at a chemical level what is occurring in food preparation.

Note: Meets Scientific Reasoning Learning Outcome (SCI)

Three hours of lecture/discussion and two hours of laboratory each week. Four credits.