CHY 104 - The Chemistry of Food and Cooking

A non-mathematical approach to basic chemistry and chemical principles using food and cooking as the common theme. During the course of the semester, we will use different food and cooking topics to explore a variety of themes in chemistry. Emphasis will be placed on understanding why and how something works in a laboratory and the application to the “real world”, in this case, the kitchen. The lab will complement the course by providing hands-on experience with topics covered in lecture and by emphasizing the scientific method through examination of food and cooking. Lec 3, Lab 1

Class Note: This course does not count towards the Chemistry major/minor.

General Education Requirements: Basic or Applied Lab Science

Course Typically Offered: Spring, Alternating years

Credits: 4