This semester, students in Dr. Reichart’s Chemistry of Food course (CHEM 185) are getting a taste of chemistry in a fresh and exciting way—diving into the science behind the foods we eat.
This course introduces fundamental chemistry concepts through the lens of food science, examining the structures and functions of key molecules found in food. Students explore the relationships between atomic, molecular, and macroscopic properties while studying proteins, carbohydrates, and fats. The class also dives into essential chemical reactions, including oxidation, acid-base interactions, and transformations caused by heat.
Though lecture-based, the course is highly interactive, allowing students to experience the science firsthand. Engaging demonstrations throughout the semester highlight the fascinating properties of food. Notable examples include a chocolate and gum experiment, where students chew both simultaneously and observe how the fat content in chocolate breaks down the gum; and a molecules of taste activity, where students explore different flavor molecules by testing them on popcorn, experimenting with unique taste combinations.
“When I was an undergraduate studying chemistry, one of the graduate students in my lab mentioned that there are two reasons people become chemists: they either like fire or they like pretty colors,” Reichart says. “Cooking allows us to use all the tools of chemistry, to use our appreciation of both fire and pretty colors, and to produce something delicious at the end. Although that process is remarkably complicated, there are some basics that are accessible to students in a 14-week course. It seems crazy to me not to have at least some demonstrations in a chemistry of food course, especially considering that we discuss some of the chemical and biochemical bases of taste. Of course, as I warn my students, not everything tastes good.”
While covering basic chemistry concepts, Reichart aims to help students understand and predict molecular properties based on a given structure, with a particular focus on food. With its unique approach, the course has the potential to spark interest among students who are looking to explore the subject in a fresh way.
“What first caught my interest was the type of chemistry being taught,” says Jefferson Duffey ’27. “I had heard great things about Dr. Reichart and his teaching style, so I decided to enroll in the course. Having a general background in chemistry, I wanted to continue studying the subject at Hampden-Sydney. I was also drawn to the course from a nutritional perspective and was excited to learn about the chemical composition of different foods. Dr. Reichart is an expert in peptide chemistry and has incorporated much of his knowledge on the topic into this course.
“In addition, the material is both challenging and engaging, and Dr. Reichart has a way of making complex concepts easier to understand. My favorite demonstration so far has been the chocolate and gum experiment. Dr. Reichart had us chew a piece of gum and then eat chocolate at the same time. We could physically feel the gum breaking down due to the fat content in the chocolate! These hands-on activities have been incredibly helpful for me as a hands-on learner. The experiments have made it easier to understand concepts like water and fat solubility, and Dr. Reichart’s class structure has really helped me grasp the material.”
At Hampden-Sydney, innovation and creativity in our courses are constant. With each semester, new ways to engage and teach students across a range of subjects continue to emerge. As Dr. Reichart shared, each iteration introduces new activities, and next academic year, he will offer it again as a freshman Honors course, providing a fresh and engaging introduction to chemistry for incoming students. This commitment to continual growth ensures that students will always have access to dynamic, forward-thinking educational experiences.