| | This course is designed to teach students chemistry through the science of food, the food industry and technology advances. Students will explore how everyday cooking can illuminate basic principles in chemistry, physics, and engineering. Students will learn about food molecules and how chemical reactions can affect food texture and flavor.Through extensive and numerous laboratory experimentation along with class discussion, students will apply chemistry principles as they pertain to the food science industry. The topics of atomic structure, chemical bonds, gases, acids and bases, solutions, chemical thermodynamics, reaction rates, chemical equilibrium, organic chemistry and nuclear processes will be embedded in the class discussions, activities and labs about food science and technology. |