Dec 06, 2025  
2019-2020 Undergraduate Catalog 
    
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2019-2020 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.

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

Requisites
Recommended prerequisite: FDSCI 501.

Typically Offered
Fall

K-State 8
None


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