Pennsylvania State University 3 credits CHEM
CHEM 5 Kitchen Chemistry (3) (GN)(BA) CHEM 5 focuses on an elementary discussion of the chemistry associated with foods and cooking. It incorporates lectures and videos, reading, problem-solving, and "edible"; home experiments to facilitate students' understanding of chemical concepts and scientific inquiry within the context of food and cooking. Please note that this is a chemistry class presented in a real world interactive way, not a cooking class! The course will start from a primer on food groups and cooking, proceed to the structures of foods, and end with studies of the physical and chemical changes observed in foods. Students will develop an enhanced understanding of the chemical principles involved in food products and common cooking techniques.
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