GC215

Food Chemistry is the study of chemical properties of the molecular components of foods. Itcovers the composition and structure of these molecules, as well as the chemical changes thatoccur during preparation or consumption. Specifically, this course looks at water, proteins,lipids, carbohydrates, vitamins, minerals, and small molecules in the context of food. Thiscourse serves as a 7-week overview of the chemical principles necessary to understand food andcooking.

Undergraduate