Come visit us at
Saturday, March 23
This course includes both lecture and laboratory components. The lecture sessions deal with the practical aspects of chemical principles as they apply to foods. The laboratory sessions relate to applications of chemistry and development of the hands-on basic techniques and skills necessary for analysis. Topics include matter, atomic structure, chemical bonding, nomenclature, chemical formulae, the mole, simple chemical reactions and solution chemistry. An emphasis is placed on developing problem solving skills.