CHEM 109 - Edible Chemicals

For the non-science major who is interested in the chemical basis of food and cooking. The focus is on the chemical constituents of food, and their structures, functional properties and interactions. The laboratory component examines chemical characteristics of carbohydrates, proteins, lipids and micronutrients. Genetically modified foods are discussed, with attention to their potential and their problems. Three hours lecture and two hours laboratory per week.

Credits 1

Notes
A lab section must be selected with lecture.

Area
Natural Science

Connection
23002

Division
Natural Science