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Class number:
3358
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Title: Food Chemistry |
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Department: Chemistry |
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Career: Undergraduate |
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Component: Lecture |
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Session: Regular |
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Instructor's Permission Required: No |
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Grading Basis: Regular |
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Units: 1.00 |
| Enrollment limited to 24 |
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Current enrollment: 24 |
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Available seats: 0 |
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Start date: Tuesday, September 8, 2026 |
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End date: Wednesday, December 23, 2026 |
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Mode of Instruction: In Person |
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Schedule: TR: 10:50AM-12:05PM, CT - 105 |
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Instructor(s): Brindle, Cheyenne |
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Prerequisite(s): None |
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Distribution Requirement: Meets Natural Science Requirement |
Course Description:
This course will explore the fundamentals of chemistry in the context of food. We will first learn about matter from an atomic perspective, and then discuss how physical properties and processes relevant to cooking are governed by atomic structures, molecular interactions, and chemical reactions. This course will involve both lecture and laboratory experiments. No prior knowledge of chemistry is required. |