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Home > Academics > Undergraduate > Chemistry >
Chemistry
Course Description

CHEM 011
Chemistry of Cooking
Fall

The methods of preparation of food for human consumption will be used to learn about the molecular nature of matter and the chemical and physical changes during food preparation. Topics will include: mass, volume, and temperature measurement; the food molecules of water, carbohydrates, proteins, and fats; acids and bases; emulsions, foams, and suspensions. This framework will allow discussion of how we learn more about the material world through scientific investigation.

Course Credit:
3-3

Instructor(s):
Sandra C. Greer

Note(s):
Open to undergraduates only.

Meets the following Core Curriculum (or Gen Ed requirement(s)):
Meets the following Gen Ed requirement(s): Natural Sciences,

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P: 510.430.2317
F: 510.430.3314
E: chemistry@mills.edu

Last Updated: 6/23/17