Chemistry of Food and Cooking

3 credits

An introductory science course connecting chemical and biochemical principles with food and its preparation. Major components of food (lipids, proteins, carbohydrates, water) will be discussed alongside chemical foundations (atomic structure, acids and bases, enthalpy, reactivity). Traditional Knowledge of food preparation by First Nations will also be explored. Lab component: A kitchen-based food lab will highlight the scientific method. ***Prerequisites: CHEM 30 or CHEM 100 (minimum 65%), BIOL 30 (minimum 65%)*** *Note: Biochemistry and Chemistry majors can use this course in their program as an open elective only.*