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Chemistry of Foods
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The Chemistry of Foods

The focus of course is chemistry as it relates to foods.  Emphasis is on lab activities that focus on chemistry principles and scientific method.  Topics include safety in the lab, basic principles of chemistry, properties of water, acids and bases, enzymes, and food preparations, additives and preservation, nutrition and the body, healthy food choices, handling and storing food, baking principles, using recipes, proteins, milk and dairy products, fruits and vegetables, grains and legumes, lipids, public health issues, and exploration of food science careers,