CHEM 1230 — Chemistry of Food and Cooking
| Lecture/Lab This course is an introduction to the chemical principles of food. Students will study the composition and reactions that transform food. Students will describe the structure and behavior of atoms and molecules present in food. Stude nts will investigate chemical processes involved in cooking, including the function of ingredients in food recipes. Students will gain scientific understanding of recipes and techniques facilitating the development of new textures and expanding the flavor palette. Students will observe, record data, and report what is happening during chemistry- based lab experiments. This course will also explore global food systems and the medicinal uses of food to treat ailments. We will explore natural ecosystems that pr ovide food, including the cultural and environmental impact of food harvesting. This course is intended for non- science majors. MNTC Goal Area(s): 03, 10