GNSCI 130 - Physical Science: Chemistry of Food

Credits: (4)
This integrated laboratory and lecture course surveys the chemical and physical aspects of food; carbohydrates, lipids (fats), proteins, alcohols, vitamins, and additives, as well as a variety of cooking and preparation processes. Students will also gain an understanding of foodborne illnesses. The course will also include the current interest in genetically modified foods and molecular gastronomy techniques, popular with many chefs today. Students will gain a better understanding of the food we eat, the preparation, taste, and nutrition. Prerequisite(s): none. (As needed)