Chemistry of Cooking A Course for Non-Science Majors

Chemistry of Cooking focuses on the chemistry involved in the structure, preparation, color, flavor, aroma, and texture of the foods we eat everyday. It is designed for the non-science major who is looking to fulfill the natural science general education requirement. The emphasis in this course is on understanding chemical concepts such as physical and chemical changes, chemical bonding, solubility, energy, acids and bases, and the structure and function of simple organic molecules. The evolution of the course over time as well as the lab activities associated with the course are discussed herein.