Aug 25, 2019  
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BHM 127 - Kitchen Chemistry


Your are what you eat.  Cooking and recipes may be the oldest and most widespread application of chemistry and chemical research.  This course will cover the basic chemistry of the main components of food, carbohydrates, lipids, and protein, as well as water, vitamins, minerals, enzymes, food additives, flavors, and colors.  It will also cover the processing of food and the use of fermentation in the production of yogurt, cheese, wine, and beer.  The laboratory component will give the students a chance to perform the reactions presented in lecture.

Credits: 4
Cross-listed
CHM 127
Hours
3 Class Hours, 3 Laboratory Hours
Course Profile
Learning Outcomes of the Course:

Upon successful completion of this course the student will be able to:

  1. Demonstrate the use of the scientific method to explore natural phenomena, including observation, hypothesis, measurement and data collection, experimentation, evaluation of evidence, and employment of mathematical analysis.
  2. Understand the application of scientific data, concepts, and models in chemistry.




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