NFSC421

Food Chemistry

Prerequisite: BCHM461. Basic chemical and physical concepts are applied to the composition and properties of foods. Emphasis on the relationship of processing technology to the keeping quality, nutritional value, and acceptability of foods.

Fall 2025

Liangli Yu

1 review
Average rating: 4.00

Past Semesters

Liangli Yu

1 review
Average rating: 4.00

Liangli Yu

1 review
Average rating: 4.00

Liangli Yu

1 review
Average rating: 4.00

Liangli Yu

1 review
Average rating: 4.00

Uyory Choe

0 reviews
Average rating: N/A

Include P/F semesters During the Spring 2020 and Spring 2021 semesters, students could choose to take some of their courses pass-fail mid-semester which skews grade data aggregated across multiple semesters.

Average GPA of 3.17 between 391 students*

A-: 21.74%

A: 15.86%

A+: 6.91%

B-: 12.02%

B: 16.37%

B+: 14.07%

C-: 1.53%

C: 3.58%

C+: 3.32%

D: 0.26%

W: 4.35%

* "W"s are considered to be 0.0 quality points. "Other" grades are not factored into GPA calculation. Grade data not guaranteed to be correct.