FDSC 8110 - Physical Prop Foods

Institution:

Clemson University

Subject:

Food Science

Description:

Principles involved in relating physical and thermophysical properties to food quality. Includes standard methods and instruments to determine texture and the relationship of physical properties to sensory evaluation; interrelationships of chemical structure and physical properties in food processing operations. Preq: FDSC 8100 or consent of instructor.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.clemson.edu

Phone Number:

(864) 656-4636

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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