(4 units) Winter Quarter
Lecture - 3 hour(s); Discussion - 1 hour(s).
Prerequisite(s): PHY 7A, PHY 7B, PHY 7C; FST 100A.
Fundamentals of thermodynamics and kinetics related to food physical chemistry. Phase behavior, crystallization, water activity and food stability, solubility, aroma volatility, formation of glasses, gels and dispersions, biopolymers and rheology.