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109. Edible Chemicals

For the non-science major who is interested in the chemical basis of food and cooking. The focus is on the chemical constituents of food, their structures, functional properties and interactions. The laboratory component examines chemical characteristics of carbohydrates, proteins, lipids and micronutrients. Genetically modified foods are discussed, with attention to their potential and their problems. Three hours lecture and two hours laboratory per week.

(Elita Pastra-Landis)

Connections:
Conx 23002 Food

Jani Benoit

Associate Professor of Chemistry

Mary Buthelezi

Assistant Professor of Chemistry

Beth F. Cockcroft

Lab Instructor in Chemistry, Department Assistant

Matthew J. Evans

Assistant Professor of Chemistry and Geology

Randall W. Hicks

Assistant Professor of Chemistry

Christopher Kalberg

Associate Professor of Chemistry

Nancy Lane

Teaching Associate in Chemistry

Laura Muller

Chair, Associate Professor of Chemistry

Elita Pastra-Landis

Professor of Chemistry

Deborah C. Stewart

Teaching Associate in Chemistry