FSCN3102: Introduction to Food Science

3 Credits

Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]

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All Instructors

B- Average (2.782)Most Common: B (23%)

This total also includes data from semesters with unknown instructors.

474 students
SWFDCBA

  • 2.94

    /5

    Recommend

  • 3.73

    /5

    Effort

  • 4.08

    /5

    Understanding

  • 3.68

    /5

    Interesting

  • 4.22

    /5

    Activities

  • Samyok Nepal

    Website/Infrastructure Lead

  • Kanishk Kacholia

    Backend/Data Lead

  • Joey McIndoo

    Feature Engineering

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