Dec 27, 2024  
2020-2022 Undergraduate Catalog 
    
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2020-2022 Undergraduate Catalog [ARCHIVED CATALOG]

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CHM 109 - The Scientific Chef: The Chemistry of Cooking

1 semester, 3 credits- Core Foundation/Proficiency: Natural Science

Enhances student understanding of fundamental scientific principles of chemistry, as well as the science of food and cooking. Students will learn and use methods of scientific discovery/inquiry, as well as disciplinary methods of chemistry, to better understand the molecular basis of and importance of science in food and cooking. Designed for non-science majors: no prior knowledge of chemistry is required or assumed.


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