CHEM0200

Description

We've all heard the proverb "an apple a day keeps the doctor away", but why? What is in junk food and why is it bad for you? This course focuses on the historical, practical, and simple chemical aspects of food. Topics that will be discussed include sugars, fats and oils, proteins, fiber, and water; food additives; enzymes involved in food digestion; vitamins and minerals; dieting; food-borne illnesses; health foods; food storage; fermentation; and cooking methods. The hands-on laboratory component of this course will examine the chemical phenomena in the foods that we eat and how food is properly prepared.