FSCN1011: Science of Food and Cooking

4 CreditsCivic Life and EthicsPhysical 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 (3.148)Most Common: A (21%)

This total also includes data from semesters with unknown instructors.

1866 students
SNWFDCBA

  • 4.14

    /5

    Recommend

  • 3.90

    /5

    Effort

  • 4.18

    /5

    Understanding

  • 3.85

    /5

    Interesting

  • 4.05

    /5

    Activities
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