CLU 133 - The Chemistry Between Culture and Cuisine

Semester Hours: 4

This course examines the macromolecules of major food groups as well as of food preparation techniques and their chemical reactions. We examine how food science intersects with social, political and economic factors including government dietary guidelines, domestic and global food insecurity, conditions of food sector workers and inequalities in food production, preparation and consumption. The course includes significant experiential and service learning opportunities and classroom lab experiences related to each discipline.

Intellectual Perspective: ST
When Offered: Alternating Years