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Spring 2015
Mar 28, 2024
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FS 43100 - Physical Chemistry For Food And Agriculture
Credit Hours: 3.00. Introduction to the principles of physical chemistry applied to food and agricultural materials. Topics: state of matter, work, heat, enthalpy, entropy, free energy, phase equilibrium and transitions, chemical equilibrium, chemical kinetics, surfaces, and introduction to macromolecules, transport and spectroscopy. Examples and problems taken from the agricultural sciences. Teaches functional properties in terms of structure, energetics, and dynamics. Offered in odd-numbered years. Typically offered Fall.
3.000 Credit hours

Levels: Undergraduate, Graduate, Professional
Schedule Types: Distance Learning, Lecture

Offered By: College of Agriculture
Department: Department of Food Science

Course Attributes:
Upper Division

May be offered at any of the following campuses:     
      West Lafayette


Prerequisites:
8 Credits in Chemistry

General Requirements:
Course or Test: CHM
Required Credits: 8.000
Minimum Grade of D-
May not be taken concurrently.
Prerequisites:
6 Credits in Mathematics

General Requirements:
Course or Test: MA
Required Credits: 6.000
Minimum Grade of D-
May not be taken concurrently.
Prerequisites:
4 Credits in Physics

General Requirements:
Course or Test: PHYS
Required Credits: 4.000
Minimum Grade of D-
May not be taken concurrently.

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