HN 220 - The Chemistry of Food and Cooking

(3.00 cr.)

Examines the chemistry of food and cooking, providing students with an introduction to the qualitative aspects of organic chemistry viewed through the properties and reactions of food molecules. Other topics include the ethics of food production, culinary history, and food in culture. Fulfills the natural science core requirement for Honors students.

Restrictions: Restricted to Honors students.

Sessions Typically Offered: Fall/Spring
Years Typically Offered: Varies