CHEM 123 - Food Chemistry

Food chemistry is the application of chemical concepts to food, cooking and food processing. This course focuses on food and cooking with lots of in-class and out-of-class experimentation on texture, appearance, flavor and aroma of food. Chemical concepts such as structure, equilibrium and kinetics will be discussed in relation to cooking. Topics covered will include an overview of the chemical structure of fats, proteins, carbohydrates as well as the structure of flavor and aroma molecules. The equilibrium of the chemical reactions involved in ripening and cooking will be explored. Of particular interest are acid-base reactions, pH and the reactions involved in leavening, browning and fermentation. A portion of the course will be student led and depend on the interests of the class. Every other year. (4 Credits)