CHE 311 Chemistry and Analysis of Food 1 4 Credits. 3 Lecture Hours. 3 Lab Hours.
The first part of a two-semester biochemistry sequence for students seeking a bachelor's degree in Culinary and Food Science. Topics include: structure, nomenclature, chemical reactions, acid-base chemistry, and functionality of food components including water, sugars, carbohydrates, and lipids; and chemistry of changes that occur during food processing, storage, and utilization of these components.
Prerequisites: CHE 115 and MAT 151 (minimum grade C for both), and instructor consent
Instructor Consent Required