CHEM 113 Food Chemistry(Lec/Lab)

The course is a study of chemical concepts as applied to food. To gain a deeper understanding of why food is a unique chemical system, the study of carbohydrates, proteins, lipids, vitamins, antioxidants, and additives will be covered. This course will also examine such topics as food processing, food and health, and current food controversies. (Not for chemistry major or minor credit.)

Credits

3/1

Offered

Fall, odd years

Outcomes

1. Learn to solve problems in a logical and scientific way
2. Understand the usefulness and limitation of scientific data
3. Learn to collect data
4. Learn some of the concepts covered in lecture
5. Understand the usefulness and limitations of scientific data
6. Understand the major concepts concerning stoichiometry, gas laws and other topics covered