CHM 103 - Chemistry of Food

Hours: 3

A general education course utilizing the inherently attractive 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 the fermentation process.

Prerequisite: Minimum grade of B in MTH 102 or MTH 094, or a minimum grade of C in MTH 110, or appropriate placement score into MTH 170 - College Algebra ; and Minimum grade of C in ENG 080 or appropriate reading placement score.