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Nov 04, 2024
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FDSCI 728 - Physical Methods of Food AnalysisCredits: (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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