CHE 102 - Chemistry in Your Kitchen

Semester Hours: 4

This course will cover the chemistry and biochemistry behind the foods and beverages that we consume. Molecular details on the make-up of our food as well as the chemical processes that occur when we prepare food and/or beverages (preserving, marinating, cooking, brewing) will be discussed. The laboratory section will involve the investigation of food preparations as well as chemical analysis of certain foods. Meets Scientific Discovery Intellectual Perspective requirement (SD).

Intellectual Perspective: SD
Lab Included: LB