(4 units) Winter Quarter
Instructor
PREREQUISITE(S): PHY 7A, PHY 7B, PHY 7C; FST 100A.
COURSE GOALS/DESCRIPTION: FST 100C introduces the fundamentals of thermodynamics related to food physical chemistry. Key concepts related to physical phenomena relevant to food systems are explored, including phase behavior, crystallization, water activity and food stability, solubility, aroma volatility, formation of dispersions, glasses, and gels.
COURSE FORMAT: Lecture 3 hours, Discussion 1 hour.
TOPICAL OUTLINE:
- Introductory thermodynamic concepts
- Chemical bonds and intermolecular interactions
- Phase behavior and crystallization
- Solutions and dispersions