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 2022

Lectures

Section Capacity Dates + Times Instructor(s)
LECTURE A1
(30054)
48
2022-09-01 - 2022-12-08
MWF 13:00 - 13:50 (GSB 5-59)
Assistant Instructor: Lingyun Chen
Primary Instructor: Aman Ullah

Labs

Section Capacity Dates + Times Instructor(s)
LAB D1
(30147)
48
2022-09-01 - 2022-12-08
H 14:00 - 16:50 (GSB 5-59)
Assistant Instructor: Lingyun Chen
Primary Instructor: Aman Ullah