CH 1073 - Chemistry of Food

Hours: 3

A general education course utilizing the inherently attrative topics of food chemistry as a context for teaching the fundamental chemical concepts most often covered in an introductory non-majors course. Topics include Scientific method, Atomic Structure, Periodic Chemical Properties, Chemistry of Bonding, Properties of Solutions, Intermolecular Forces, heat, calorie, rate and equilibrium of reactions, acid and base, and biochemistry. This course also covers special topics in proteins, fats, sugars, food microbes, and fermentations process.

Prerequisite: Minimum grade of B in MT 1023 or MT 0204, or a minimum grade of C in MT 1303, or appropriate placement score into MT 1403; and Minimum grade of C in EN 0203 or appropriate reading placement score.