FSCN1011: Science of Food and Cooking

4 CreditsCommunicationPhysical SciencesSustainability

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 (3.123)Most Common: A (20%)

This total also includes data from semesters with unknown instructors.

2005 students
SNWFDCBA

  • 4.14

    /5

    Recommend

  • 3.90

    /5

    Effort

  • 4.18

    /5

    Understanding

  • 3.85

    /5

    Interesting

  • 4.05

    /5

    Activities

  • Samyok Nepal

    Website/Infrastructure Lead

  • Kanishk Kacholia

    Backend/Data Lead

  • Joey McIndoo

    Feature Engineering

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