FOOD CHEMISTRY (Grades 11-12)

FOOD CHEMISTRY (Grades 11-12)
(SCI3027) 

This course will examine how the principles of biology and chemistry apply to cooking, food, and food ingredients.  The relationship between the molecular structure and the function of proteins, carbohydrates, and fats will be examined. Other topics will include chemical reactions during cooking, diets, vitamins, and food additives. This course is supplemented with laboratory experiences. Food Chemistry is designed for college bound students and/or students interested in pursuing careers relating to healthcare, nutrition, or food services. Prerequisites: Completion of Biology and Chemistry or Chemistry in the Community with a minimum grade of a “B-”.