Chemistry of Food and Flavor

Chemistry of Food and Flavor text overlaying foods and chemical formulas


Academic Team:
Tanya Gupta (
First-Year Experience Seminar Instructor
Maya Selesnick (
FIG Assistant

7 credits
UGST 109 First Year Experience Seminar – 1 Credit 
CRN: 16240: W: 2:00PM-3:20PM, BEAN 1201  
CH 221 General Chemistry 1 – 4 Credits 
CRN: 11117: MTWRF: 11:00AM-11:50AM, COL 150  CH 227 
General Chemistry Lab- 2 Credits 
CRN: 11135: F: 12:00PM-2:50PM, KLA 109 
About the FIG:

Have you wondered about what makes meat soft, tender and juicy? Why are sugars so addictive - whether in a chocolate or other treats that please our sweet taste buds? This FIG will provide you an interesting take on the general chemistry of food and flavors.   

The concepts covered in the General Chemistry Lecture and the experiments and problems that you will be exposed to in the General Chemistry Lab will be explored further in this FIG.  We will watch videos from chefs, read articles, and work in small collaborative groups for hands on activities.  We will also perform some kitchen experiments involving food preparation and taste tests as an opportunity to apply general chemistry to make informed decisions about food and flavors. 

CH 221 General Chemistry I - CoreEd or major satisfying course

Chemistry is the study of matter and the changes that it undergoes. It is a science that is central to our understanding of the natural world and it serves as a foundation for all other scientific disciplines. The General Chemistry sequence, beginning with CH 221, is designed for science majors and pre-professional students, and provides an introduction to the experimental and theoretical foundations of chemistry. Students will gain factual knowledge about the terminology and language of chemistry as well as an understanding of the underlying reasons why chemical processes occur. They will be expected to interpret, reason and problem solve using fundamental chemical principles.
Upon successful completion of this first course in the sequence, students will have an understanding of the basic scientific measurement system, chemical calculations, the components of matter, the use of formulas and equations in relation to chemical calculations, the major classes of chemical reactions, heat changes associated with chemical reactions and atomic structure.

Interwoven throughout the sequence will be an emphasis on development of the problem solving skills fundamental for success in future science courses.

Courses in the General Chemistry sequence are to be taken in order and students enrolled must have completed at least one year of high school chemistry or the equivalent. Portions of the sequence are somewhat math intensive and for this reason, College Algebra (MATH 111) is a pre-requisite for CH 221.

CH 227 General Chemistry Lab - CoreEd or major satisfying course

First term of the three-term laboratory sequence: basic laboratory skills, quantitative relationships, qualitative analysis, calorimetry.

Meet your FIG Assistant and Instructor!