2024-2025 Academic Catalog

Mar 03, 2026

2024-2025 Academic Catalog [ARCHIVED CATALOG]

CHEM 030 - Kitchen Chemistry

We’ve all heard the proverb “an apple a day keeps the doctor away”, but why? What is in junk food and why is it bad for you? Why do freshly baked cookies smell and taste so good? This course focuses on the historical, practical, and simple chemical aspects of food. Topics that will be discussed include sugars, fats and oils, proteins, fiber, and water; food additives and coloring; enzymes involved in food digestion; vitamins and minerals; dieting; food-borne illnesses; health foods; food storage; fermentation; and cooking methods. The hands-on laboratory component of this course will examine chemical phenomena involving food and how food is properly prepared. This course is designed for students majoring in the social sciences or the humanities and is intended to help inspire a general interest in science, chemistry, and the food that we eat. Fulfills the Scientific Perspective (SP)

Prerequisites: Must register for lab.

Course Designation/Attribute: SP

Anticipated Terms Offered: Offered Periodically