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FDSC 460 Food Chemistry 3.0 Credits
Covers physicochemical properties of food constituents, including the application of underlying scientific principles to the processing of foods and biological materials.
Repeat Status: Not repeatable for credit
Prerequisites: CHEM 242 [Min Grade: D] and CHEM 103 [Min Grade: D]
Culinary Arts and Science
http://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/culinaryartsandscience/
...0 FDSC 401 3.0 FDSC 468 3.0 Free elective 3.0 FDSC 460...