FSCN1011: Science of Food and Cooking

4 CreditsPhysical Sciences

Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.

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All Instructors

B Average (3.147)Most Common: A (21%)

This total also includes data from semesters with unknown instructors.

2124 students
SNWFDCBA

  • 4.59

    /6

    Recommend

  • 4.68

    /6

    Effort

  • 4.86

    /6

    Understanding

  • 4.55

    /6

    Interesting

  • 4.90

    /6

    Activities
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