NFSC421: Food Chemistry
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Prerequisite: BCHM461. Basic chemical and physical concepts are applied to the composition and properties of foods. Emphasis on the relationship of processing technology to the keeping quality, nutritional value, and acceptability of foods. | |
| Overall | Grade Data for 113 students in 7 sections over 7 semesters. | ||||||||||||||||||||
| 3.15 |
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Historical Grade Data for Professors that Taught NFSC421 in the Past | |||||||||||||||||||||
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| Vijay, I (0 Reviews) | Grade Data for 29 students in 3 sections over 3 semesters. | ||||||||||||||||||||
| 2.72 |
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| Yu, L (1 Reviews) | Grade Data for 84 students in 4 sections over 4 semesters. | ||||||||||||||||||||
| 3.29 |
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