This subject deals primarily with the basic principles to understand the structure and reactivity of organic molecules. Emphasis is on substitution and elimination reactions and chemistry of the carbonyl group. The course also provides an introduction to the chemistry of aromatic compounds.
This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste?