CHEM 1100

This course uses the science of chemistry to understand what happens when food is cooked. Topics include basic nutrition, cooking meats, fruits, vegetables, legumes, grains and breads. The production of chocolate, beer, wine and distilled spirits are also studied. Students practice cooking and carry out experiments to illustrate and understand cooking practices. Students may have the opportunity to taste foods during the course, but are not required to eat anything. This course is a first-year university level lab science course for non-science majors.