CHEM 371

The Chemistry of Food

This course explores the science of food and cooking. Topics include flavor, physical properties, nutrition, cooking methods, and reactions. In-class demonstrations and hands-on experiments allow for a tactile and sensory experience. Modern issues in food are discussed, including organic farms, GMO food, and the science behind recent dietary fads. Optional field trips occur throughout the semester.

Prerequisites: CHEM 230/231 and CHEM 251.