Dec 12, 2024  
2016-2017 Graduate Catalog 
    
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2016-2017 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 recitation, and three hours lab a week. This course may be selected for the major. See your advisor for details.

Requisites:
Recommended Prerequisite: FDSCI 501.

Typically Offered
Fall


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