FSCN 3102: 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 (2.785)Most Common: B (22%)

This total also includes data from semesters with unknown instructors.

455 students
SWFDCBA
  • 2.94

    /5

    Recommend
  • 3.73

    /5

    Effort
  • 4.08

    /5

    Understanding
  • 3.68

    /5

    Interesting
  • 4.22

    /5

    Activities


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