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Course Descriptions

A chemistry degree is excellent preparation for medical school and related fields, and also for careers in business, law or education. Many students, including chemistry majors, may be interested in a second major or minor in biochemistry and molecular biology. Other common choices include biology, chemical engineering and mathematics.

CHEM 211 - Chemistry of Food and Cooking

  • Credit Hours: 2R-0L-2C
  • Term Available: See Dept.
  • Graduate Studies Eligible: No
  • Prerequisites: CHEM 111 and CHEM 111L
  • Corequisites: None

The course presents students with the basic structural elements of four categories of food molecules and many of the physical and chemical transformations that occur in food preparation. Among anticipated outcomes will be the ability to assess the role of ingredients and processes in specific recipes thereby allowing participants to make informed decisions about recipe modifications.

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