{"id":21,"date":"2015-05-14T14:02:24","date_gmt":"2015-05-14T14:02:24","guid":{"rendered":"http:\/\/sites.berry.edu\/asuroviec\/?page_id=21"},"modified":"2015-11-30T21:44:09","modified_gmt":"2015-11-30T21:44:09","slug":"food-chemistry","status":"publish","type":"page","link":"https:\/\/sites.berry.edu\/asuroviec\/food-chemistry\/","title":{"rendered":"Food Chemistry"},"content":{"rendered":"

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.\u00a0 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.\u00a0 When food is cooked, these components interact and undergo chemical changes in ways that can be explained and predicted using chemical principles.\u00a0 Understanding the chemistry underlying food and cooking can lead to a better understanding of the food that we eat.<\/p>\n[one_fourth]Handouts<\/strong>
\nFood Chemistry F15 Syllabus<\/a><\/p>\n

Purchase the textbook<\/a><\/p>\n

\"\"<\/a><\/p>\n

Chemistry Primer<\/a><\/p>\n

Four Basic Food Molecules<\/a><\/p>\n

Vitamins and Nutrition<\/a><\/p>\n

Flavor<\/a><\/p>\n[\/one_fourth]\n[one_fourth]\n

Eggs! & Meat!!<\/a><\/p>\n

Chemicals in the Kitchen<\/a><\/p>\n

Milk and Cheese<\/a><\/p>\n

Fire and Ice<\/a><\/p>\n

Liquid Refreshment<\/a><\/p>\n

Bread and Dough<\/a><\/p>\n

Microwaves<\/a><\/p>\n

Video Project<\/strong><\/p>\n

Video Project Rubric<\/a><\/p>\n

Video Project Guidelines<\/a>
\n[\/one_fourth]\n

Great Supermarket Scavenger Hunt Fall 2015<\/a><\/p>\n

 <\/p>\n[one_fourth]\n

Homework<\/strong><\/p>\n

Homework 1<\/a><\/p>\n

Homework 2<\/a><\/p>\n

Homework 3<\/a><\/p>\n

Homework 4<\/a><\/p>\n

Homework 5<\/a><\/p>\n

Homework 6<\/a><\/p>\n

Homework 7<\/a><\/p>\n

Homework 8<\/a><\/p>\n

Homework 9<\/a><\/p>\n

Homework 10<\/a><\/p>\n[\/one_fourth]\n[one_fourth_last]\n

Opening Schedule<\/strong><\/p>\n

BCC 100 Fall 2015<\/a><\/p>\n

Secret Topic 1<\/a><\/p>\n

SMART_Goals Handout<\/a><\/p>\n

Secret Topic 2<\/a><\/p>\n

The Week That Was Schedule<\/a><\/p>\n

Getting past perfectionism<\/a><\/p>\n

Secret Topic 3<\/a><\/p>\n

Churchill<\/a><\/p>\n

George Amberson<\/a><\/p>\n

Erica Goldson<\/a><\/p>\n

Did I Miss Anything<\/a><\/p>\n

Secret Topic 4<\/a>
\n[\/one_fourth_last]\n","protected":false},"excerpt":{"rendered":"

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.\u00a0 We will […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-21","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sites.berry.edu\/asuroviec\/wp-json\/wp\/v2\/pages\/21","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.berry.edu\/asuroviec\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.berry.edu\/asuroviec\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.berry.edu\/asuroviec\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.berry.edu\/asuroviec\/wp-json\/wp\/v2\/comments?post=21"}],"version-history":[{"count":45,"href":"https:\/\/sites.berry.edu\/asuroviec\/wp-json\/wp\/v2\/pages\/21\/revisions"}],"predecessor-version":[{"id":349,"href":"https:\/\/sites.berry.edu\/asuroviec\/wp-json\/wp\/v2\/pages\/21\/revisions\/349"}],"wp:attachment":[{"href":"https:\/\/sites.berry.edu\/asuroviec\/wp-json\/wp\/v2\/media?parent=21"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}