FSCN1011
FSCN 1011 - Science of Food and Cooking (4 Cr.) Physical Sciences
Food Science & Nutrition (11026)
TCOA - College of Food, Agricultural and Natural Resource Sciences
FSCN 1011 - Science of Food and Cooking (4 Cr.) Physical Sciences
Course description
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
Minimum credits
4
Maximum credits
4
Is this course repeatable?
No
Grading basis
OPT - Student Option
Laboratory
Lecture
This course fulfills the following Liberal Education requirement(s)
Physical Sciences
Typically offered term(s)
Every Fall & Spring