| Course Title: Food Chemistry: The Science of the Kitchen |
| Start Date: 03/18/2021 End Date: 05/11/2021 |
| Term: Spring Semester 2021 |
| Description: Food Chemistry is an integrated lecture/lab course that focuses on the molecular bases of chemical phenomena that dictate the behavior of foods. We will examine topics such as trans fats, baking soda as a leavening agent in baking, the chemical basis for ripening of fruit, pectin as a cellular glue, artificial sweeteners, GMOs, and enzymatic and non-enzymatic browning of foods. The emphasis is on the major food components (water, lipids, proteins, and carbohydrates) and their behavior under various conditions. Content will be discussed using a variety of contexts including primary scientific literature, mainstream media, and food blogs. Laboratories provide opportunities for students to observe, manipulate, and explore topics in food chemistry under conditions of particular relevance to food processing. |
| Distribution(s): II - Math & Sciences |
| Academic Level Of Course: Undergraduate | Credits:4.00 |
| Faculty | Phone | Email address |
| Kathryn McMenimen PhD | 413-538-3375 | kamcmeni@mtholyoke.edu |
| Meeting Dates | Method | Meeting days | Meeting times | Building name | Room | Frequency |
| 03/18/2021 - 05/11/2021 | Flex. Immersive Lecture | Monday, Tuesday, Wednesday, Thursday and Friday | 12:45PM - 03:45PM | PROS - Prospect Hall | 037 | Weekly |
| Requisite Courses | ||
| Prereq: CHEM-302 with a grade of C or better. | Take previously | Required |
| Comments |
| Additional Comments |
| Course Tags | ||
| MOD0002 | MOD-2: Courses meeting in Module 2 | This course meets in Module 2. |
| MEET0003 | +MEET-3: Expects to meet 3 days per week, on average | This class is expected to meet 3 days per week, on average |
| MAKER0001 | MAKER: Courses in the Fimbel Maker & Innov. Lab | This course is taught in the Fimbel Maker and Innovation Lab. |
| Cross-listed Sections |
| None |
| Course Availability | ||||
| Section status: Closed | Capacity: 12 | Enrollment: 12 | Available: 0 | Waitlist: 0 |
BOOK INFORMATION
| Book List | Required | Publisher Full Price |
| To be determined. |
| Additional Book Comments |
| This is NOT the complete book list for this class. |