Transfers ToUC and CSUCal-GETC Area 5A · Cal-GETC Area 5CDescriptionThe student learns nomenclature, structure, physical and chemical properties of amino acids, proteins, lipids, carbohydrates, vitamins, and minerals. This course is a survey of basic food chemistry topics with laboratory, emphasizing fundamental principles of food science. The students will also learn the importance of water and biomolecules to food quality, safety, texture and taste as well as FDA's role in regulation of food additives and colorants. Fundamental topics of chemistry such as states of matter, scientific measurements, basic structure of atom and chemical bonding are discussed. UponUsually HeldMon Wed 2:20pm–3:45pm, Mon Wed 3:55pm–6:00pm, Tue Thu 10:20am–12:25pm, Tue Thu 8:45am–10:10am 