This 15-page set of student-friendly class notes introduces carbohydrates through the foods, cooking processes, nutrition concepts, and biological systems students encounter in everyday life. Students move from the basic chemistry of carbohydrates to monosaccharides, disaccharides, and polysaccharides, then explore starch, glycogen, cellulose, dietary fiber, glycemic index, photosynthesis, and more.

Food science connections bring the chemistry to life through topics such as starch gelatinization, fermentation, caramelization, the Maillard reaction, and food-label claims.

Throughout the notes, students encounter:

Clear, accessible explanations

Learning goals and key ideas

Food Science Facts

Real-world connections

Diagrams and visual examples

Think About It questions

A culminating chapter review

Ideal for high school Food Science, Family & Consumer Sciences, Nutrition, Biology, and introductory chemistry courses.

Ready to use digitally or in print.