BHM127 — Kitchen Chemistry
BHM 127 - Kitchen Chemistry BHM 127 - Kitchen Chemistry You are what you eat. Cooking and recipes may be the oldest and most widespread application of chemistry and chemical research. This course will cover the basic chemistry of the main components of food, carbohydrates, lipids, and protein, as well as water, vitamins, minerals, enzymes, food additives, flavors, and colors. It will also cover the processing of food and the use of fermentation in the production of yogurt, cheese, wine, and beer. The laboratory component will give the students a chance to perform the reactions presented in lecture. Cross-listed CHM 127 Hours 3