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.
| Section | Capacity | Class times | Login to view Instructor(s) and Location |
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LECTURE A1
(50048) |
40 |
2025-09-02 - 2025-12-08 (MWF)
13:00 - 13:50
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| Section | Capacity | Class times | Login to view Instructor(s) and Location |
|---|---|---|---|
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LAB D1
(50134) |
40 |
2025-09-02 - 2025-12-08 (R)
14:00 - 16:50
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