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CHEM 123 - Biochemistry of the Mediterranean Diet (3).
Description: This course will investigate the foods and health benefits of the Mediterranean diet. Course material will cover basic scientific concepts, molecule structures, and chemical reactions that are important to explain the nutritional benefits associated with this diet. Further, this course will develop the scientific foundation of how several Mediterranean foods are prepared (e.g. Parmesan cheese and olive oil). Approximately 1/3 of the class will be dedicated to a laboratory experience in which the students will investigate how scientific principles can be applied to cooking. This course will culminate in a trip to the Mediterranean region to investigate the culture, community, and lifestyle that is associated with the Mediterranean Diet. Notes: Offered in spring.
3.000 Credit hours
2.000 Lecture hours
1.000 Lab hours

Levels: Undergraduate
Schedule Types: Independent Study/Research, Lecture/Lab-Clinical

Chemistry/Physics/Geology Department

Course Attributes:
Natural Science - Physical

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Release: 8.7.2.4