Wheaton College Norton, Massachusetts
Wheaton College


Chemistry 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, and 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.