PHYSCI 7
Science and Food: Physical and Molecular Origins of What We Eat
Physiological Science · 5 units · Undergraduate lower division (0-99)
What makes lettuce crispy and some cuts of meat chewier than others? Exploration of origins of food texture and flavor, using concepts in physical sciences to explain macroscopic properties such as elasticity and phase behavior, as well as physiological role of food molecules in plants and animals we eat.
Letter grading.
When it runs
Checking the Schedule of Classes…
Requisites
Official UCLA wording
Preparation: high school chemistry, mathematics, physics.
BruinTree reads · Preparation
needs reviewconfidence 0.00 · from textBruinTree could not read this requirement — see UCLA’s wording above.
- · could not read "high school chemistry" (no course number found)
- · could not read "mathematics" (no course number found)
- · could not read "physics" (no course number found)
- · no course reference could be read from this requisite
Requires
Everything that has to come before this course, not just the courses named in the requisite above.
Nothing — this is an entry point.
Unlocks
What this course is a requisite for, and what those courses lead to in turn.
No course in the catalog lists this as a requisite.