CHEM 107 - Food:Science for Eaters

Institution:

University of Redlands

Subject:

Description:

Fall (4 credits). Investigation of foods and the chemistry behind them. Students interested in food engineering, nutrition, as well as the science of cooking will be able to explore the links between molecular structure, interactions, and the way our food looks, tastes and feels. How different cultures have developed different techniques for preserving, processing, and approaching food will also be looked at. Recommended for non-majors. Prerequisite: Good math skills. Offered as needed. EV and NU only.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.redlands.edu

Phone Number:

(909) 793-2121

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Four-one-four plan

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