Chemistry 349 - Food Chem: Sci. of the Kitchen

Food Chemistry is an integrated lecture/lab;course that focuses on the molecular bases of;chemical;phenomena that dictate the behavior of foods. We;will examine topics such as trans fats, baking;soda as a leavening agent in baking, the chemical;basis for ripening of fruit, pectin as a cellular;glue, artificial sweeteners, GMOs, and enzymatic;and non-enzymatic browning of foods. The emphasis;is on the major food components (water, lipids,;proteins, and carbohydrates) and their behavior;under various conditions. Content will be;discussed using a variety of contexts including;primary scientific literature, mainstream media,;and food blogs. Laboratories provide;opportunities for students to observe,;manipulate, and explore topics in food chemistry;under conditions of particular relevance to food;processing.

Prereq: CHEM-302 with a grade of C or better.