NU FS 201 - Physical Principles of Food Structure and Functionality

★ 3 (fi 6)(FIRST, 3-0-3)

Faculty of Agricultural, Life and Environmental Sciences

Theory and application of the principles of physics important to understanding food structure and physical functionality. Topics include food materials science, flow, mechanical and physical properties of foods. Physics concepts examined include mechanics, temperature, heat and thermodynamics. Labs are problem solving sessions. Prerequisite: CHEM 102.

Fall Term 2024

Lectures

Section Capacity Class times Instructor(s)
LECTURE A1
(46049)
48
2024-09-03 - 2024-12-09 (MWF)
13:00 - 13:50
NRE 1-143
Primary Instructor: Lingyun Chen

Labs

Section Capacity Class times Instructor(s)
LAB D1
(46137)
48
2024-09-03 - 2024-12-09 (R)
14:00 - 16:50
TBD
Primary Instructor: Lingyun Chen