CHEM 107 - Chemistry of Food and Beverages

Class Hours: 3
Lab/Discussion: 0
Credits: 3

Introduces the key concepts of general, organic, and biochemistry explained by their roles in food and beverages. Includes elements, molecules, bonding, functional groups and structural geometry, acids and bases, chemical equations and reactions, solutions, and gases. For non-science majors to fulfill the Liberal Studies natural science requirement.