FSHN 563
Fall 2016 All Classes
All Classes
Credit: 2 hours.
Study of the structure of foods that confer attributes such as soft, crunchy, juicy, creamy, and many others. Foods will be probed at the micro and nano scales. The goal is to better understand, predict, and design food properties and functionalities.
2 graduate hours. No professional credit. Prerequisite: FSHN 414 (Food Chemistry) or equivalent.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
66581
|
Lecture
|
A
|
9:30AM
-10:20AM
|
TR
|
Agricultural Engr Sciences Bld
|
Padua, G
|
|