Chemistry of Food

The focus of this curriculum is chemistry as it relates to foods. There is an emphasis on lab activities that focus on chemistry principles and scientific method. Topics include safety in the lab, basic principles of chemistry, properties of water, acids and bases, enzymes, and food preparations, handling and storing food, baking principles, using recipes, proteins, milk, and dairy products, fruits, and vegetables, grains and legumes, lipids, public health issues and exploration of food science careers.