ABSTRACT
As a Chemistry major, Ignacio was more interested in what toxic chemicals the microbes made than in the microbes themselves. He was also interested in all the chemicals that were added to foods, like preservatives, but he wasn’t so sure that he wanted all those chemicals in his mouth. While he was looking for an elective course online during open registration, he came across one called Food Chemistry. It sounded interesting, like it might be a course where he could apply his basic knowledge in chemistry to the real world. He took the course, loved it, and found out that he had much more to learn about the chemicals in his food. Much of what he learned changed his understanding of and appreciation for chemistry in everyday life.
