CHEM 107 - Food Chemistry

Credits: 4

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 Outcomes

Take and record scientific measurements.
Identify and classify types of matter as atoms, molecules, compounds.
Be able to recognize inorganic and organic compounds.
Describe the role of water in the human body.
Describe the relationship between nutrients.
Describe the function of proteins, fats and carbohydrates in the human body.
Examine the use of food coloring, flavoring and additives including their proper use and misuse in food.
Develop lab skills including manipulating data into graphs and tables.

Prerequisite: None
Corequisite: None

Graded: Letter Grade