May 18, 2024  
2018-2019 Undergraduate Catalog 
2018-2019 Undergraduate 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.

One hour recitation, and three hours lab a week for eight weeks.

Recommended prerequisite: FDSCI 501.

Typically Offered

UGE course

K-State 8

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