Chemicals in Your Food: The Good, the Bad, and the Indifferent

Chemicals in Your Food: The Good, the Bad, and the Indifferent is a Natural Science course taught by Nancy Lowry.

This course satisfies Division I requirements.

Course Description
There is a lot written about chemicals in our food and drink, and the word has developed a bad reputation. But chemicals in what we buy to cook and eat fit a broad spectrum - from the aromas and flavors of herbs and spices, to natural pesticides plants produce so that they might escape being eaten, to polyphenols and other antioxidants present in surprising foods, to a myriad of synthetic additives. We would all be very surprised at the listing of the hundreds of compounds present in, say, a peach, not all of which would fit into the "good" or even "indifferent" categories. This 100-level course will explore the chemicals that are present in our food and drink, critically examine how our attitudes and choices are shaped by the way media present scientific research, and allow students to conduct their own literature research on some of their favorite food and drink choices. The text will be "On Food and Cooking, the Science and Lore of the Kitchen" by Harold McGee. Each student will be responsible for three oral presentations, and three short and one long paper.

Learning Goals

 * Project-based
 * Presenting
 * Reading
 * Writing