Jason Vohs (Saint Vincent College, USA)
Chemistry of Cooking focuses on the chemistry involved in the structure, preparation, color, flavor, aroma, and texture of the foods we eat everyday. It is designed for the non-science major who is looking to fulfill the science core requirement. The emphasis in this course is on understanding chemical concepts such as physical and chemical changes, chemical bonding, solubility, energy, acids and bases, and an introduction to the structure and function of organic molecules. The evolution of the course over time as well as the lab associated with the course will be discussed.
