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

This total also includes data from semesters with unknown instructors.

474 students
SWFDCBA

  • 4.50

    /6

    Recommend

  • 4.46

    /6

    Effort

  • 5.19

    /6

    Understanding

  • 5.03

    /6

    Interesting

  • 5.04

    /6

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