CHEM 104 - Chemistry and Food

The underlying chemistry of food preparation and nutrition is discussed. A foundation of fundamental concepts in chemistry such as periodicity, bonding, solution behavior, changes in state, and chemical reactions is developed within the context of working with and eating food. This course meets General Education requirements: Scientific Understanding Lab and new Fall 2017 Natural Sciences and Natural Sciences Lab. Typically Offered Spring Only
Level: UG
Credit Hours: 4

Prerequisite MATH-010/D- Or MATH ACT/15 Or PRE 2016 MATH SAT/350 Or POST 2016 MATH SAT/400
Ferris Equivalencies:

Department: PHYS