CHEM 180 - Food Chemistry:Let's Eat!

Institution:

Trinity College

Subject:

Description:

This course will explore the science of food, both as a necessity and as a source of pleasure, through an understanding of the fundamental chemistry of food, nutrition, cooking, and sensation. All foods are chemicals and the body uses these chemicals in various ways. Cooking is a combination of chemical and physical processes. Cooking exercises will demonstrate the role of various ingredients in the preparation of the final product, whether muffins or mayonnaise. Food is also a source of sensory pleasure. The chemical basis of taste and smell will be considered, including tasting exercises. Finally, there are safety, economic, political and social justice issues surrounding our use of food and its availability. Students will explore some of these issues through independent research and both written and oral presentations. Not creditable to chemistry or biochemistry majors. 1.00 units, Lecture

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.Trincoll.edu

Phone Number:

(860) 297-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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