CHM 103 - General Chemistry: The Chemistry of Food

4 Credits

While studying food, nutrition, and sustainable agriculture, students explore chemistry concepts such as unit conversions and stoichiometry, periodic properties, atomic and molecular structure, functional groups, polarity, equilibrium, acids and bases, titration, reduction and oxidation. Emphasis is placed both on classroom and laboratory investigations.
Course Fee.

Corequisites: ENG 140

Print this Page