Dec 07, 2025  
2025-2026 Graduate Catalog 
    
Catalog Navigation
  Catalog Home
  About K-State
  University Leadership
  Kansas Board of Regents
  University Department Heads & Administrators
  Campuses
  Statements and Disclosures
  Governance and Faculty
  Academic Calendars
  All-University Regulations
  Academic Policies and Procedures
  Graduate School Handbook
  College of Veterinary Medicine: Student/Faculty Handbook
  Tuition and Fees
  Student Financial Assistance
  Glossary and Abbreviations
  Course Description Key
  Courses
  Colleges & Departments
  Accelerated Degree Programs
  Degrees & Certificates Offered
  Online Programs
  Archived K-State Catalogs
  K-State Research and Extension
  Research Facilities and Centers
  International Programs
  Services for Students
  Support Services
  Graduate School Admissions
  KSIS
  Auxiliary Services and Facilities
  K-State Athletics
  K-State Libraries
  WebMail
  My Portfolio
HELP
2025-2026 Graduate Catalog
Add to Portfolio (opens a new window)

FDSCI 725 - Food Analysis

Credits 3

Principles, methods, and techniques necessary for quantitative, instrumental, physical, and chemical analyses of food products. Analytical techniques covered include proximate analysis, spectroscopy, chromatography (GC, HPLC), mass spectrometry, water activity, color, texture, rheology and interfacial phenomena.

Repeat for Credit
N

Requisites
Prerequisite: Graduate Student Standing Recommended Foundation Course: FDSCI 501

Typically Offered
Fall, Spring


Add to Portfolio (opens a new window)