<p>(Same as Food Studies M157.) Lecture, three hours; discussion, one hour. Requisite: course 153A. Recommended requisites: Life Sciences 7A, 7B. Study of science of food. Study of food units physical, biological, environmental, social, and behavioral sciences. Use of scientific concepts to explain properties of food. Covers range of topics that focus on science of cooking, critical role of microbes in transformation of foods, genetic and environmental concerns related to acquisition of food, and impact of different dietary systems on metabolism and physiology. Comprises four major interrelated topics: molecules of food and their sources, science of cooking, acquisition of food, eating. P/NP or letter grading.</p>

Chemistry and Biochemistry

Combining rigorous, inclusive pedagogy with opportunities for co-curricular activities—including research, internships, and community engagement—the College provides students with diverse learning experiences that helps them thrive, become critical thinkers, and transform society.

College of Letters and Science

Chemistry is concerned with the composition, structure, and properties of substances, the transformations of these substances into others by reactions, and the kinds of energy changes that accompany these reactions.

General Catalog

Food: Molecules, Microbes, Environment

CHEM M157

4 units