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 Lecture Hours; 3 Laboratory Hours
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
1. Describe the chemical reactions that occur when food is cooked.
2. Discuss the four basic food molecules.
3. Describe how the four basic food molecules are used chemically in the human body.
4. Explain the other important molecules in food.
5. Discuss the various additives used in food production.
6. Describe the GRAS list.
7. Explain the chemical process of fermentation.
8. Discuss various categories of food.
9. Explain the chemistry of baking, leavening, denaturing, and browning.
10. Describe the effect of cooking temperatures on chemical reactions of the cooking.
11. Characterize the chemical poisons which can get into the food supply.