Food Chemistry

Food Chemistry is an introduction to the field of food chemistry, which seeks to explain what we eat and how we prepare food in terms of the chemistry.  We will be looking at how food is made of chemicals, from the main constituents of proteins, carbohydrates and fats to the trace components of vitamins, minerals, preservatives and flavoring.  When food is cooked, these components interact and undergo chemical changes in ways that can be explained and predicted using chemical principles.  Understanding the chemistry underlying food and cooking can lead to a better understanding of the food that we eat.

[one_fourth]Handouts
Food Chemistry F15 Syllabus

Purchase the textbook

Chemistry Primer

Four Basic Food Molecules

Vitamins and Nutrition

Flavor

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Eggs! & Meat!!

Chemicals in the Kitchen

Milk and Cheese

Fire and Ice

Liquid Refreshment

Bread and Dough

Microwaves

Video Project

Video Project Rubric

Video Project Guidelines
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Great Supermarket Scavenger Hunt Fall 2015

 

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Homework

Homework 1

Homework 2

Homework 3

Homework 4

Homework 5

Homework 6

Homework 7

Homework 8

Homework 9

Homework 10

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Opening Schedule

BCC 100 Fall 2015

Secret Topic 1

SMART_Goals Handout

Secret Topic 2

The Week That Was Schedule

Getting past perfectionism

Secret Topic 3

Churchill

George Amberson

Erica Goldson

Did I Miss Anything

Secret Topic 4
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