INTEGRATED FOOD FUNCTIONALITY

Name: INTEGRATED FOOD FUNCTIONALITY
Availability: OutOfStock
Rating: 3.9 (425 reviews)

FOODSCI 514

课程描述

Molecular basis of food functional properties; impact of ingredients and processing on functional properties (texture, flavor, nutrition and structure); design of new or reformulating foods to meet specific quality expectations.

先修课程

FOODSCI 602

满足要求

This course does not satisfy any prerequisites.

学分

未报告

开课时间

未报告

平均绩点

3.54

13.45% 相比历史数据

完成率

100%

0.95% 相比历史数据

A率

42.86%

100.16% 相比历史数据

班级规模

-47.29% 相比历史数据

Cumulative Grade Distribution

教师 (2026 Summr)

按评分排序，数据来自 Rate My Professors

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