Food Chemistry · Semester 2

Basic Chemical Changes in Cooking

Students will explore simple chemical changes that occur during cooking, such as changes in color, texture, and smell (e.g., browning, boiling).

Key Questions

  1. What are some observable changes that happen to food when it is cooked?
  2. Why does food change color or texture when heated?
  3. How does cooking make food safer or more palatable?

MOE Syllabus Outcomes

MOE: Everyday Chemistry - MSMOE: Physical and Chemical Changes - MS
Level: JC 2
Subject: Chemistry
Unit: Food Chemistry
Period: Semester 2

Suggested Methodologies

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