NFS 502 - Physical Chemistry and Properties of Food

Institution:

University of Rhode Island

Subject:

Description:

Principles of physical chemistry and properties of food material. Analysis of changes in physical properties and interaction of food components during physical processing. Application of underlying principles in food formulation and processing. (Lec. 2, Lab. 2) Pre: 431 or permission of instructor.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uri.edu/

Phone Number:

(401) 874-1000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.