CHEM 101

Chemistry of Food and Cooking

Lec S01 and Lab S03 selected

An introductory science course connecting chemical and biochemical principles with food and its preparation. Major components of food (lipids, proteins, carbohydrates, water) will be discussed alongside chemical foundations (atomic structure, acids and bases, enthalpy, reactivity). Traditional Knowledge of food preparation by First Nations will also be explored. Lab component: A kitchen-based food lab will highlight the scientific method. ***

Sections

Lecture, pick one

Lec S01

Tue, Thu 10:00-11:15

Tue, Thu10:00-11:15First Nations Univ of Canada 200210384

Lec S02

Tue, Thu 10:00-11:15

Tue, Thu10:00-11:15First Nations Univ of Canada 200210385

Lab, pick one

Lab S03

Mon 9:30-12:15

Mon9:30-12:15First Nations Univ of Canada 107010386

Lab S04

Mon 14:30-17:15

Mon14:30-17:15First Nations Univ of Canada 107010387

Syllabus

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