| Description |
This class will expand and apply chemistry topics from physical, analytical, organic, and biochemistry to modern food chemistry applications. The main focus will be on understanding how chemistry principles and experimental techniques are used to understand and inform our interaction with food and cooking. Specifically, this course will address the molecular properties and changes that occur during processing, storage, and cooking of different types of foods. Emphasis will be on evidence derived from original research literature, interpretation of research findings, and problem solving based on the scientific principles of food chemistry.
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