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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.
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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