Mar 28, 2024  
2013-2014 Graduate Catalog 
    
2013-2014 Graduate Catalog [ARCHIVED CATALOG]

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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:
Fall


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