CHEM 1800 - Chemistry in the Kitchen

Credit Hours: 3

This course covers the basic chemical principles that govern reactions in food and beverage products. The basics of chemistry are taught in the context of foods and their preparation. Reactions and interactions in proteins, carbohydrates and lipids will be covered. Additionally, the effects of changing reaction conditions on taste, texture and quality will be discussed. In-class activities may include simple food preparation. Students may be required to do some simple activities involving “chemistry in the kitchen” at home (or in the residence hall).