Apr 19, 2024  
2008-2009 Graduate Catalog 
    
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2008-2009 Graduate Catalog [ARCHIVED CATALOG]

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FDSCI 728 - Physical Methods of Food Analysis

Credits: (2)
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.

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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