Foods are made of chemical substances, and cooking may be the most widespread application of chemistry. Your overall goal for this course is to gain knowledge of the structures and functions of foods and to apply this to better understand the chemical principles involved in food products and common cooking techniques. You will learn an array of elementary chemical concepts such as physical and chemical changes, chemical bonding, energy, polarity, solubility, acids and bases, functional groups, etc. You will also learn how to read and critically analyze the nutritional facts on food labels, classify food additives according to their properties, and identify key chemical properties of food ingredients and explain their effects on their handling, use and taste. CHEM 005 incorporates reading, problem-solving, and ‘edible’ home experiments to develop an understanding of chemical concepts and scientific inquiry within the context of food and cooking. Students will develop an enhanced understanding of the chemical principles involved in food products and common cooking techniques.