Jun 05, 2023
BHM 127 - Kitchen Chemistry
You 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.
3 Class Hours, 3 Laboratory Hours
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
- Demonstrate scientific reasoning applied to the natural world, including:
a) an understanding of the methods scientists use to explore natural phenomena, including observation, hypothesis development, measurement and data collection, experimentation, evaluation of evidence, and employment of data analysis or mathematical modeling and
b) the application of scientific data, concepts, and models in the context of brewing and fermentation science.
- Describe the chemical reactions that occur when food is cooked.
- Describe the three basic biochemical food molecules.
- Describe how the three basic food molecules are used chemically in the human body.
- Explain the other important molecules in food.
- Describe the various additives used in food production.
- Describe the denaturization of proteins by heat, pH, and mechanical action.
- Describe the GRAS list.