CHEMISTRY 140 - Chemistry in the Kitchen

Institution:

Illinois Wesleyan University

Subject:

Description:

An introduction to the basic chemical concepts through an examination of food. The course examines the constitution of raw foodstuffs, and what happens on a molecular level as these substances are combined, cooked and metabolized. Offered occasionally.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.iwu.edu

Phone Number:

(309) 556-1000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Four-one-four plan

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