FDST 852

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.

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Class #nebraska_lincoln-FDST852Fall 2026UGRD2 credits

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Instructor: Staff

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