This engaging course combines organic chemistry and biochemistry to explore the fascinating chemistry of food. Students will learn about the structure and properties of fats, proteins, and carbohydrates while performing hands-on experiments such as nutrient detection, fat extraction, esterification, and vitamin C analysis. Through cross-curricular connections with biology, students will analyze food samples like carrots using chromatography, distill alcohol, and even discover how soaps are made or how to identify fake honey.
By learning to write lab reports and presenting their findings, students will develop critical scientific skills while uncovering the chemical mysteries of everyday life.
Learning objectives:
1. Perform food chemistry experiments such as detecting nutrients, analyzing vitamins, and extracting fats quantitatively.
2. Understand and apply organic chemistry concepts to real-world examples, such as esterification and soap-making.
3. Analyze food samples using chromatography and evaluate the results.
4. Write clear and structured lab reports documenting their methods, observations, and conclusions.
5. Communicate scientific findings through a short presentation on a chemistry-related topic.
Forms of assessment:
Open book revisions.
A short talk on a chemistry related topic.
Ongoing assessment based on active participation, experiment execution, and lab reports.
