2019-2020 Catalog 
    Jan 15, 2021  
2019-2020 Catalog [ARCHIVED CATALOG]

CHEM 109 - The Food of Chemistry

A lecture and laboratory course that incorporates chemistry content and experimentation with food and food-related issues. Topics covered include molecular structure and bonding, intermolecular interactions, energy, molecular reactions and stoichiometry. Students will utilize the scientific method to evaluate the physical and chemical properties and changes involved in food and cooking and how these properties and changes are dictated by molecular structure. Students do not need a strong math background to enroll. Fall.