CHEM107 — Food Chemistry
Semesters all, Spring, Summer Campus/Sites Online Offering Note: No additional information available. Description An introduction to composition of food including water, nutrients (carbohydrates, proteins, fats), food additives, flavoring and the changes they undergo during processing and storage. Using concepts of the scientific method, students will also examine the chemistry of minerals, vitamins and food coloring and explore the interaction of these items in the human body. This course is designed for non-science majors with little or no background in chemistry. Student Learning