FDSCI 728 - Physical Methods of Food Analysis

Principles of physical and chemical methods and instrumentation for measuring protein, fat, moisture, and ash content. Determination of fat and oil quality characteristics. Physical measurements of food properties: color, water activity, water holding capacity, textural characteristic. Determination of properties and stability of emulsions, foams, and gels.

Credits: (2)

Note
One hour rec., and three hours lab a week. This course may be selected for the major. See your advisor for details.

Requisites
Rec. Pr.: FDSCI 501.

When Offered
I

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