Food Chemistry

This class has been cancelled.

Food is a crucial part of everyday life. We prepare it. We ingest it. Through our food, we apply chemistry principles on a regular basis, without even recognizing it. In this program we will explore topics in chemistry connected to food. We will investigate answers to the questions: Why does popcorn pop? Why are so many low fat foods low in flavor? Why are some vitamins fat soluble while others water soluble, and why does that matter? What does gluten do? Why does spicy food burn?

This exploratory program is preparatory for entry-level programs in the sciences. Introductory concepts in general chemistry, organic chemistry, and biochemistry will be introduced and explored. We will study protein denaturation and make mozzarella. We will explore nixtalalization and make tortillas. In the laboratory setting, students will get exposure to and practice with measurements, lab safety, and work on general lab techniques. Societal issues connected to food will also be incorporated.

We will explore these topics through seminars, exams, and laboratory experiments.

This program prepares you for entry-level science programs and provides a science opportunity for anyone curious about the chemistry of food.

Anticipated Credit Equivalencies:

6 - Introductory Food Chemistry

2 - Food and Society