FDST 452

Physical Chemistry of Foods

University of Nebraska-Lincoln · UGRD · Fall 2026

1 section

Catalog description

The basic theory of physical chemistry that is relevant in food science and technology. Understand and predict changes occurring in a food during processing, storage, and handling using physical chemistry theory. Design and improvement of processes to make foods having specific qualities in an efficient way.

Sections

Current meeting, instructor, credit, and enrollment details

Updated 8 hours ago

001

Availability not recently verified

Class #nebraska_lincoln-FDST452Fall 2026UGRD2 credits

Days & times: No scheduled meeting time
Meeting dates: —
Location: —
Instructor: Staff

Class numbers and section codes come from the registrar.

Spot missing or incorrect course data?